FAVORITE LADYFINGER CHEESECAKE
Raspberry or cherry pie filling gives a festive appearance to this rich no-bake cheesecake that's perfect for Valentine's Day. "This elegant-looking dessert makes a dramatic presentation," writes Irene Pitzer of Nashville, Tennessee. "Get ready to share the recipe."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the contents of crust mix from both packages, butter and sugar. Press onto the bottom of an ungreased 10-in. springform pan. Arrange ladyfingers around edge of pan. , In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Gradually beat in remaining milk. Add contents of filling mix from both packages; beat until smooth. Beat on medium for 3 minutes. Fold in whipped topping. , Pour over crust. Cover and refrigerate for at least 1 hour. Top with pie filling. Remove sides of pan before serving.
Nutrition Facts : Calories 529 calories, Fat 26g fat (17g saturated fat), Cholesterol 85mg cholesterol, Sodium 439mg sodium, Carbohydrate 64g carbohydrate (42g sugars, Fiber 2g fiber), Protein 7g protein.
LADYFINGER CHEESECAKE
"My mom got this recipe from a friend, and after we tried it, we promised we'd never make cheesecake any other way," recalls Marcia Savery from New Bedford, Massachusetts.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 14 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine strawberries and 2 tablespoons sugar. Cover; refrigerate for at least 1 hour. Meanwhile, arrange 25 split ladyfingers around the edges of a lightly greased 10-in. springform pan. Place 25 more on the bottom; set aside., In a large bowl, beat cream cheese and remaining sugar until smooth. In another large bowl, beat cream until stiff peaks form. Gradually fold into cream cheese mixture. , Spoon half of the cream cheese mixture into prepared pan. Spread with half of strawberry mixture to within 1 in. of edges. Cover; refrigerate remaining strawberry mixture. , Arrange remaining ladyfingers over top. Spoon remaining cream cheese mixture over ladyfingers. Cover; refrigerate overnight. Serve with reserved strawberry mixture.
Nutrition Facts : Calories 333 calories, Fat 19g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 71mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.
STRAWBERRY LADYFINGER ICEBOX CAKE
This cake is inventive and yet familiar. Be sure to use a springform pan so you can easily remove it from the pan. If it breaks while you're transferring the cake to the serving plate, just push it back together, pressing gently. -Stella Ohanian, Porter Ranch, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, mix strawberries and vinegar. Let stand 30 minutes. Line bottom of a 9-in. ungreased springform pan with parchment. Trim 1/2 in. off 1 end of each of 22 ladyfingers. Arrange ladyfingers, rounded sides up, along sides of prepared pan. Line bottom of pan with 8 ladyfingers, trimming to fit if necessary., In a large bowl, beat mascarpone cheese on low speed until fluffy. Add cream, sugar and vanilla; beat on medium until stiff peaks form. Spread 1-1/2 cups cheese mixture evenly over cookies. With a slotted spoon, spoon half of the sliced strawberry mixture over top. Repeat layers. Layer with remaining ladyfingers, trimming to fit if necessary. Spread remaining cheese over top., Carefully cover with plastic wrap. Refrigerate at least 8 hours or overnight. Remove rim from pan; arrange fresh strawberries over top.
Nutrition Facts : Calories 456 calories, Fat 33g fat (19g saturated fat), Cholesterol 120mg cholesterol, Sodium 72mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 2g fiber), Protein 7g protein.
20 SIMPLE LADYFINGER DESSERT COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a ladyfinger dessert in 30 minutes or less!
Nutrition Facts :
LADYFINGER CHEESECAKE
This cheesecake can be put together in 15 minutes. Impress your guests and place it on a pedestal cake dish! Blueberry pie filling will work well, too!
Provided by Mrs. Cifaloglio
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Place ladyfingers on the bottom and around the edge of a 9 inch springform pan.
- In a medium bowl, whip cream until peaks form.
- In a large bowl, beat together the cream cheese, sugar and vanilla until smooth. Gently fold in the whipped cream.
- Spoon 1/2 of cream cheese mixture into springform pan; cover with a layer of lady fingers and add remaining cream cheese mixture.
- Layer remaining ladyfingers and top with fruit pie filling. Chill before serving.
Nutrition Facts : Calories 491.1 calories, Carbohydrate 45.4 g, Cholesterol 149.6 mg, Fat 32.1 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 19.6 g, Sodium 186.4 mg, Sugar 16.8 g
LADYFINGERS WITH STRAWBERRIES AND CREAM
I love bringing a can of whipped cream on a picnic to spritz on top of things, especially fruit. And there's good brands now made from organic milk with no stabilizers. I used to buy ladyfingers by the case when I made Tiramisu at my brasserie. The broken ones always made a nice light snack. You can buy those too and they are sometimes sold under the name of Champagne biscuits. They are served in France with a glass of bubbles and dipped to moisten them slightly.
Provided by Food Network
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- On parchment paper, draw lines 4 inches apart for rows if you want a guide. The rows should have 1 inch between them. Pencil side down, line a sheet pan with the parchment paper.
- In a mixer, whip the yolks and the granulated sugar until light, fluffy, and ribbony; then mix in the vanilla extract.
- In a separate clean dry bowl, whip the egg whites on low until foamy, then whip on medium, adding the powdered sugar gradually. Increase the speed to high and whip until stiff. Sift half the flour over the yolks and fold in. Fold in the whipped egg whites then fold in the remaining sifted flour.
- Place a large plain tip in a pastry bag and fill it with the batter. Pipe thick stripes of batter, 4 inches long, at a diagonal in finger shapes, leaving 1 1/2 inches in between them to allow for expansion. Sift or sprinkle powdered sugar heavily over the top surface and bake until golden brown, about 8 to10 minutes. Let cool and then peel them off the paper.
- Serve with whole strawberries hit with a little whipped cream.
STRAWBERRY CHEESECAKE IN 4 EASY STEPS
Follow our step-by-step recipe for this easy no-cook cheesecake - a delicious summer dessert for all occasions
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Treat
Time 1h30m
Number Of Ingredients 8
Steps:
- To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
- Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
- Pour the double cream into a bowl and whisk with an electric mixer until it's just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You're looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it's not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
- Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.
Nutrition Facts : Calories 393 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
STRAWBERRY CHEESECAKE TIRAMISU
This is no regular tiramisu-it boasts the best aspects from both strawberry cheesecake and the classic ladyfinger dessert. Swapping zingy limoncello in for traditional rum and opting for a no-bake cheesecake filling makes this a perfect summer mashup dessert.
Provided by Zac Young
Categories dessert
Time 6h25m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Combine the limoncello and 1/3 cup of the sugar in a large bowl. Chop 12 ounces of strawberries (about 10 strawberries) into 1/2-inch chunks (you should have about 2 cups chopped) and add to the limoncello. Stir to combine and set aside to macerate while you make the cheesecake filling.
- Whip the heavy cream in a medium bowl with a handheld electric mixer on medium-high speed until fluffy peaks form, 1 to 2 minutes; set aside.
- Beat the cream cheese, lemon zest, lemon juice, sour cream, vanilla and the remaining 1 cup sugar in a large bowl with the electric mixer on medium-high speed until smooth and creamy, 2 to 3 minutes. Gently fold in the whipped cream with a large rubber spatula.
- Strain the limoncello into a medium bowl (you will need this to soak the ladyfingers) and fold the strawberries into the cream cheese mixture.
- Working quickly, gently dip the ladyfingers into the limoncello for 1 second on each side, then stand them around the ring of an 8-inch springform pan. Layer the ladyfingers on the bottom of the pan, cutting the cookies as needed to make one even layer. Spoon 1/3 of the cheesecake mixture on top and spread with an offset spatula. Repeat two more times with another layer of limoncello-dipped ladyfingers and 1/3 of the cheesecake mixture to make 3 layers total.
- Thinly slice the remaining 4 ounces of strawberries and decorate the top of the cake. Microwave the jam in a glass measuring cup until it is warmed and melted, 15 to 30 seconds. Brush the berries with the jam to glaze them. Refrigerate until the cheesecake is firm to the touch and the ladyfingers are softened, 6 hours and up to overnight.
- Loosen the clasps of the pan to release the pan ring before slicing and serving.
QUICK STRAWBERRY CHEESECAKE LADYFINGERS
I was in a pinch to come up with dessert when my inlaws came to visit. We had been so busy I forgot to prepare a finale for supper. I quickly scanned the fridge and found leftover cream cheese icing (from my cinnamon buns) and fresh strawberries. There was no time to make shortcake so I grabbed ladyfingers from the pantry thinking they are a similar texture, and this is what I ended up with. Everyone thought they were delicious and had no idea that I had just thown them together. Use any fresh fruit you have on hand - blueberries or raspberries would add great colour too.
Provided by mums the word
Categories Cheesecake
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cream cheese, milk and icing sugar (add milk slowly as you may wish to add more or less depending on the consistency desired).
- Slice the strawberries, mix with the lemon juice and sugar and refrigerate until ready to assemble. (the lemon juice helps to draw out the juice from the berries).
- To assemble, slice a small piece from the rounded edge of one ladyfinger so that it now has two flat sides (prevents tipping). Place on the serving plate and spread with the cream cheese icing, followed by a layer of berries and some juice, top with a second lady finger to form a sandwich.
- If desired you can spread a layer of jam onto the flat side of the top ladyfinger and place it over the berries. (I did this because my berries had not sat for long and therefore they weren`t as juicy as I would have liked).
- Refrigerate for one hour before serving to allow the juices to soften the biscuit, top with fresh whipped cream and some white or dark chocolate curls, use left over berries to surround each plate.
Nutrition Facts : Calories 161.3, Fat 4.5, SaturatedFat 2.2, Cholesterol 87.8, Sodium 72.1, Carbohydrate 27.2, Fiber 1.7, Sugar 16.8, Protein 3.9
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