Cheesecake Covered Strawberries Food

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.

CHOCOLATE-COVERED STRAWBERRY CHEESECAKE

Steps:

• For the cheesecake: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Line a baking sheet with parchment and set aside. Cut a 10-inch-by-5 1/2-inch strip of parchment.
• Prepare and bake the cake batter in the prepared pan according to the package directions for a 9-inch pan. Let cool completely on a rack, about 1 hour. Open the pan clasp, loosen the collar and slip in the parchment strip so it encircles the cake; it will come up about 2 inches higher than the edge. Close the clasp.
• Meanwhile, chop enough strawberries to make 2 cups. Toss with the sugar in a medium bowl and let sit until softened slightly, about 5 minutes. Use a potato masher to mash the strawberries and sugar to a pulp (the mixture should be mostly smooth with a few chunks).
• Beat the cream cheese and 2 cups cream in a large bowl with an electric mixer on medium speed until smooth and stiff peaks form, 4 to 5 minutes.
• Bring 1/2 cup cream to a boil in a small saucepan then whisk in the gelatin, stirring continuously, until dissolved, 2 to 3 minutes.
• Fold the cream-gelatin mixture into the strawberry mixture until combined. Fold the cream cheese mixture into the strawberry-gelatin mixture until combined. Pour on top of the cake and smooth out the top with an offset spatula. Chill until set, 2 hours and up to overnight.
• For the ganache: Put the chocolate in a medium heatproof bowl. Bring the butter and the remaining 1 cup heavy cream to a boil in a small saucepan over medium heat. Pour the cream mixture over the chocolate and let stand for 5 minutes. Stir until melted and smooth.
• Dip each of the remaining strawberries into the chocolate halfway, twisting to let any excess chocolate drip back into the bowl. Place on the prepared baking sheet and let harden, about 30 minutes. Reserve the remaining chocolate.
• Open the pan clasp and remove the collar and parchment. Transfer the cake to a serving platter or cake stand. Reheat the reserved ganache in the microwave until it is pourable. Pour the ganache around the edge of the cake, smoothing it with an offset spatula and letting some drip down the sides. Place the chocolate-covered strawberries around the rim with the stems facing inward. Let stand until hardened, about 15 minutes.

CHEESECAKE-COVERED STRAWBERRIES

Steps:

• Beat the cream cheese until smooth; add the sour cream, sugar, milk, and vanilla; blend until smooth.
• Transfer to a serving bowl.
• Place the strawberries and and crumbs in separate serving bowls (if you want to serve fondue-style).
• Dip the strawberries in the cheesecake mixture, then coat with the crumbs.
• **For romantic or chic plated dessert idea, serve 2 or 3 dipped berries along side a slim piece of flourless chocolate cake and glasses of champagne.
• **.

CHOCOLATE DIPPED CHEESECAKE FILLED STRAWBERRIES

Steps:

• Wash the strawberries. Then, slice the bottom point off the strawberry, so that it can stand up straight. Next, pluck the stem off. Using a paring knife or strawberry huller, scoop out the top to make room for the cheesecake.
• This is the most important step...dry off the strawberries individually with paper towels. If the strawberries are wet, the chocolate will not stick.
• Melt the chocolate in a double broiler or microwave. (Note: if using a microwave, only melt it in 20-second increments to make sure it doesn't burn). I use Ghirardelli 60% Cacao Bittersweet Chocolate Chips.
• Line a cookie sheet (that will fit in your freezer) with waxed paper or a Silpat. Dip the bottom half of each strawberry into the melted chocolate and place on the lined pan. Once the pan is full, place it in the freezer for about 5 minutes or until the chocolate has hardened.
• While the chocolate is cooling, make the cheesecake filling. In a small bowl, beat together the cream cheese, powdered sugar and milk, until smooth. If it seems too thick, add a splash more milk.
• Spoon the cheesecake mixture into a piping bag with a star tip. If you don't have a piping bag, scoop it into a large Ziploc bag and snip off the corner. Remove the strawberries from the freezer and pipe in the cheesecake filling. Top with a slivered almond and serve or refrigerate until ready to serve.

CHOCOLATE-COVERED STRAWBERRY CHEESECAKE BITES

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Beat cream cheese, sugar, vanilla and lemon zest with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into prepared pan.
• Bake 1 hour or until center is almost set. Cool completely. Refrigerate 2 hours.
• Use foil handles to lift cheesecake from pan. Crumble cheesecake into large bowl. Add strawberries; mix well. Shape into 48 balls, using about 1 Tbsp. for each. Roll in graham crumbs until evenly coated. Place on parchment-covered rimmed baking sheet. Refrigerate 1 hour.
• Melt chocolate as directed on package. Dip cheesecake balls, 1 at a time, in chocolate; return to baking sheet. Sprinkle with any remaining graham crumbs. Refrigerate 1 hour or until chocolate is firm.

CHOCOLATE COVERED STRAWBERRIES

Steps:

• In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• Insert toothpicks into the tops of the strawberries.
• Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 350°. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan. Set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Spoon over crust. , Bake until filling is almost set, 45-50 minutes. Cool on a wire rack 15 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over cheesecake and return to oven for 5 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled. , Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and mixture has thickened. Remove from the heat; stir in liqueur and, if desired, food coloring. Cool to room temperature. , Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately.