Vanilla Cream Cheesecake With Balsamic Strawberries Recipes

STRAWBERRY BALSAMIC CHEESECAKE

Steps:

• Add vinegar to 1/2 cup sugar in large bowl; stir until sugar is almost dissolved. Add strawberries; stir until evenly coated. Let stand 1 hour; drain, reserving vinegar mixture.
• Meanwhile, combine wafer crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
• Heat oven to 325°F. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Arrange half the strawberries over prepared crust. Pour cream cheese mixture over strawberries.
• Bake 45 to 50 min. or until center is almost set, covering loosely with foil for last 15 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Bring reserved vinegar mixture to boil in small saucepan; simmer on medium heat 5 min. or until mixture is reduced to syrup-like consistency, measuring about 1/2 cup. Cool completely.
• Spoon vinegar mixture over cheesecake. Top with remaining strawberries.

VANILLA CAKE WITH VANILLA CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Whisk together the flour, baking powder and salt in a medium bowl.
• Combine the butter, oil and granulated sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Using a rubber spatula, scrape down the sides of the bowl as needed. Beat in the vanilla and vinegar.
• Add the flour mixture in 3 batches, alternating with the milk, beating on low speed until just incorporated. Scrape the sides of the bowl as needed.
• Transfer the batter to the prepared baking dish, spreading and smoothing the top with an offset spatula. Bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool the cake completely on a wire rack.
• For the frosting: Combine the cream cheese and butter in a large bowl. Beat with an electric mixer on medium-high speed until soft and fluffy. With the mixer on low speed, add the confectioners' sugar 1/2 cup at a time, beating until smooth, then beat in the vanilla.
• Spoon the frosting onto the cooled cake and spread it evenly with an offset spatula. Garnish with fresh berries if using. Cut the cake into squares and serve.

MASCARPONE CHEESECAKE WITH BALSAMIC STRAWBERRIES

Steps:

• Tightly wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Mix biscotti crumbs and butter in bowl. Press mixture evenly onto bottom (not sides) of prepared pan. Chill 30 minutes.
• Preheat oven to 350°F. Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth. Add eggs 1 at a time; beat just until blended. Spread cheese mixture evenly over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
• Transfer cake to rack; cool 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.)
• Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl. Let stand at room temperature until juices form, about 30 minutes.
• Cut cake into wedges. Spoon strawberries alongside and serve.

STRAWBERRIES WITH VANILLA MASCARPONE AND BALSAMIC DRIZZLE

Steps:

• In a small saucepan, bring sugar and vinegar to a boil; cook until liquid is reduced to 1/4 cup, about 2 minutes., In a small bowl, combine the cheese, confectioners' sugar and vanilla. Divide strawberries among four dessert plates. Top with cheese mixture; drizzle with balsamic mixture.

CHEESECAKE-STUFFED STRAWBERRIES

Steps:

• Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealabe bag with a corner snipped.
• Fill cavities of cored strawberries with the cream cheese mixture. Dip filled side of strawberries in the crushed graham crackers to coat.