Cheesecake Sundae With Strawberry Balsamic Food

STRAWBERRY CHEESECAKE SUNDAES

Steps:

• In a small bowl, combine strawberries and sugar; set aside. In another bowl, beat the cream cheese, confectioners' sugar and milk until smooth., Spoon ice cream into two dessert dishes; layer each with 1/4 cup strawberries. Top with cream cheese mixture and remaining strawberries. Combine cracker crumbs and cinnamon; sprinkle over sundaes.

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.

STRAWBERRY CHEESECAKES

Steps:

• Put the biscuits in a plastic bag and bash with a rolling pin until you have chunky crumbs. Divide between 4 glasses or small bowls.
• Beat the soft cheese, yogurt, sugar and vanilla together until smooth, then spoon over the crumbs and chill until you are ready to serve.
• Stir the jam in a bowl until loose, then gently stir in the strawberries. Divide the strawberries between the cheesecakes and serve.

STRAWBERRY CHEESECAKE SUNDAES

Steps:

• 1. In a small bowl,combine strawberries and sugar;set aside.In another bowl,beat the cream cheese,confectioners' sugar and milk until smooth.
• 2. Spoon ice cream into two dessert dishes;layer each with 1/4 cup strawberries.Top with cream cheese mixture and remaining strawberries.Combine cracker crumbs and cinnamon;sprinkle over sundaes.

MASCARPONE CHEESECAKE WITH BALSAMIC STRAWBERRIES

Steps:

• Tightly wrap outside of a 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 degrees.
• 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.

CHEESECAKE SUNDAE WITH STRAWBERRY BALSAMIC

Steps:

• Beat first 3 ingredients in medium bowl with mixer until blended. Whisk in COOL WHIP. Scoop cream cheese mixture into 12 balls, using about 1/3 cup cream cheese mixture for each ball; place in single layer in foil-lined pan. Freeze 2 hours.
• Meanwhile, melt butter in medium skillet on medium heat. Add strawberries; cook 3 min. or until slightly softened, stirring occasionally. Stir in 2 Tbsp. brown sugar; cook 1 min. Remove from skillet.
• Mix vinegar and remaining brown sugar in same skillet until blended; bring to boil, stirring constantly. Simmer on medium-low heat 8 min. or until mixture is reduced by half, stirring frequently. Stir into berry mixture. Cool, then refrigerate until ready to serve.
• Reserve 1 Tbsp. graham crumbs; roll cheesecake balls in remaining crumbs until evenly coated. Sprinkle reserved crumbs onto large plate just before serving; top with cheesecake balls and berry mixture.