Chocolate Dipped Cheesecake Filled Strawberries Food

DEEP FRIED CHOCOLATE CHEESECAKE-STUFFED STRAWBERRIES RECIPE BY TASTY

Steps:

• In a bowl, add the cream cheese, vanilla, and ½ cup (80 g) of powdered sugar, and mix thoroughly.
• On a cutting board, cut the stem off of the strawberry. Using a ¼ teaspoon, scoop out the center of the strawberry. Fill the center of the strawberry with the cream cheese filling. Repeat with the rest of the strawberries.
• In a large bowl, combine the pancake mix, cocoa powder, sugar, salt, milk, and eggs. Mix thoroughly.
• Heat oil in a medium pot over medium heat until the temperature reaches 365˚F (185˚C).
• Using a fork, coat the stuffed strawberries in the batter. Fry 2 strawberries at a time, about two minutes. Remove the strawberries from the oil with a slotted spoon and transfer to a paper towel-lined plate to drain.
• Dust with powdered sugar.
• Enjoy!

CHEESECAKE STUFFED STRAWBERRIES

Steps:

• In a stand mixer or using a hand mixer combine cream cheese, powdered sugar, and vanilla and beat until smooth and creamy. Fill mixture in a piping bag.
• Core out each strawberry and fill with cream cheese mixture. Top with crushed graham cracker.

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 CHEESECAKE STRAWBERRIES

Steps:

• Wash strawberries and pat dry. Place on paper towels until they reach room temperature.
• Mash cheesecake with a mixer until the graham cracker crust in mixed throughout. Cheesecake mixture should be soft and workable, like a cookie dough.
• With your fingers, pick up a small ball of cheesecake and press against the strawberry, leaving the stem and leaves visible. Bottom 1/2 to 2/3 of the strawberry should be covered with the cheesecake. Set aside on waxed paper. May need to be chilled until ready to dip.
• Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
• Remove from heat and dip each cheesecake-covered strawberry into chocolate, coating ¾ of strawberry.
• Allow excess chocolate to drip off, then return strawberry to the waxed paper covered baking pan or cookie sheet.
• Refrigerate until set, about 15-20 minutes.
• Strawberries should be stored in refrigerator until ready to serve.

CHOCOLATE DIPPED AND STUFFED STRAWBERRIES

Steps:

• wash and thoroughly dry the strawberries.
• using a small melon baller (or a paring knife) scoop out the top of the strawberry removing stem and some of the center.
• melt chocolate in microwave at medium heat. use small intervals like 30 - 45 seconds. mix between each interval, do not overheat.
• Dip strawberries in chocolate and place on wax paper to dry.
• While they are drying mix the cream cheese, sugar and syrup using an electric mixer.
• you can either scoop the filling into the strawberries with the melon baller or pipe it in using a pastry bag for a nicer presentation.

CHOCOLATE-DIPPED STRAWBERRY CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and butter. Press onto the bottom and 1-inch up the sides of a 9-inch springform pan coated with cooking spray. Place on a baking sheet. Bake at 350 degrees for 10 minutes or until set. Cool on a wire rack.
• Hull strawberries if necessary, puree in a food processor. Remove and set aside. In a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to the food processor, add cream cheese, cottage cheese and sugar. Cover and process until smooth.
• Add strawberry puree, cover and process until blended. Transfer to a large bowl, fold in 2 cups whipped topping. Pour into crust. Cover and refrigerate for 2-3 hours or until set.
• For garnish, wash strawberries and gently pat with papertowels until completely dry. Cut tops off berries. In a microwave-safe bowl, melt chocolate at 50 percent power; stir until smooth. Dip each berry tip until half of the berry is coated, allowing excess to drip off. Place with tips pointing up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes.
• Carefully run a knife around edge of springform pan to loose; remove sides of pan. Arrange berries, chocolate tips up, around edge of cheesecake and place one in the center. Garnish with remaining whipped topping. Refrigerate leftovers.