Strawberries N Cream Cheesecake Tarts Food

STRAWBERRY CHEESECAKE TARTS

Steps:

• Combine cream cheese, sour cream, sugar and lemon peel in small bowl.
• Beat until smooth.
• Spread evenly into tart shells.
• Top with sliced strawberries, pressing into cream cheese mixture slightly.
• Refrigerate about 4 hours.
• Before serving, spread the strawberry preserves evenly over the filling.
• *Optional: Drizzle melted chocolate over top!

STRAWBERRIES-AND-CREAM CHEESECAKE

Steps:

• Preheat oven to 300 degrees. Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat. Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 1 hour 30 minutes. Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely.
• Raise oven temperature to 350 degrees. Stir together graham cracker crumbs, 3 tablespoons sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9-inch springform pan to make an even layer. Bake until crust is firm to the touch and has just darkened, about 10 minutes. Transfer pan to a wire rack, and let crust cool completely.
• Reduce oven temperature to 325 degrees. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add remaining cup sugar and the salt. Scrape down sides of bowl; add eggs, 1 at a time, mixing well after each addition. Scrape down sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes. (Reserve vanilla bean for another use.)
• Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine. Pour strawberry-cream cheese mixture on top of crust; smooth with an offset spatula. Carefully spoon dollops of plain cream cheese mixture on top, smoothing with an offset spatula.
• Wrap the exterior of the springform pan in 2 layers of foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until set, about 1 hour to 1 hour 10 minutes. Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until cold, at least 4 hours (up to overnight).

STRAWBERRIES N' CREAM CHEESECAKE TARTS

Steps:

• 1. Preheat the oven to 350 degrees. Line a 24-mini muffin pan with foil liners.
• 2. CRUST:
• 3. Combine cake mix and melted butter in a large bowl. Beat at low speed with mixer for 1 minute.
• 4. Divide batter evenly in muffin tin.
• 5. FILLING:
• 6. Combine cream cheese, eggs, 3/4 cup of sugar and vanilla extract in a medium bowl.
• 7. Spoon evenly into muffin tin, over the cake batter mixture.
• 8. Bake at 350 degrees for 20 minutes or until mixture is set.
• 9. TOPPING:
• 10. Combine sour cream and 1/4 cup of sugar in a small bowl. Spoon evenly over cheesecakes and return to the oven for 5 minutes. Then cool.
• 11. Garnish each tart with a fresh strawberry half. Refrigerate until ready to serve.

STRAWBERRY CREAM CHEESE TARTS

Steps:

• Combine sugar, thawed strawberries, and any strawberry juice in a heavy pot over medium heat. Stir constantly and bring to a boil, being careful not to burn the sugar. Remove from the heat and let cool to room temperature, 15 to 30 minutes. Place syrup in the refrigerator to chill, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins.
• Cut butter into flour until well mixed and granular. Mix in just enough water (1 tablespoon at a time) to make a dough.
• Roll dough on a floured working surface with a floured rolling pin until very thin and almost transparent. Use a large round cookie cutter to cut out circles of dough. Lightly press circles into the prepared muffin cups.
• Bake in the preheated oven until light brown, 5 to 6 minutes. Remove from the oven and let cool.
• Meanwhile, beat powdered sugar, cream cheese, and whipping cream together until well mixed.
• Fill each cooled pastry crust with cream cheese filling, then drizzle with strawberry syrup and garnish with mint leaves.

STRAWBERRIES-AND-CREAM TART

Steps:

• Make the crust: Whisk the vegetable oil, egg yolk, milk and vinegar in a bowl. Pulse the flour, baking powder, sugar and salt in a food processor to combine; add the butter and pulse until the mixture looks like coarse meal. Add the milk mixture and pulse once or twice, just to moisten the flour.
• Transfer the dough to a 9-inch-round tart pan with a removable bottom and pat onto the bottom and up the sides. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. Trim the edges, if necessary.
• Preheat the oven to 350 degrees F. Pierce the dough all over with a fork. Line with foil and fill with pie weights or dried beans. Place the pan on a baking sheet and bake 15 minutes. Remove the foil and weights; continue to bake until golden, 10 to 15 more minutes. Beat the whole egg with 1 teaspoon water, then lightly brush over the crust and bake 5 more minutes. Cool completely on a rack.
• Meanwhile, make the filling: Sprinkle the gelatin over 1 tablespoon cold water in a bowl and let soften 5 minutes. Put the granulated sugar and vanilla seeds in a saucepan and rub the seeds into the sugar with your fingers. Add 1 cup cream and whisk over medium heat to dissolve the sugar. When the mixture comes to a boil, remove from the heat and whisk in the gelatin mixture. Transfer to a bowl, then set in a larger bowl of ice water and stir with a rubber spatula until the mixture begins to thicken. Add the remaining 1/4 cup cream and stir until thick, about 2 minutes. Pour into the tart shell and refrigerate until set, about 1 hour.
• Before serving, top the tart with the strawberries and confectioners' sugar.

INDIVIDUAL STRAWBERRY CHEESECAKE TARTS

Steps:

• For the Crust:.
• Preheat the oven to 350 degrees F.
• Line 18 regular-sized cupcake cups.
• Combine the graham cracker crumbs and macadamia nuts in a bowl.
• Add sugar and mix well.
• Add butter and mix until everything is well incorporated.
• Spoon the mixture into each cupcake liner. (About 1 heaping tablespoon per cup).
• Push down on the graham cracker mixture and try to make a flat crust.
• Bake in oven for 8 minutes,.
• Take out of the oven, and let cool.
• For the Cheesecake Filling:.
• ***NOTE*** Make sure to leave the cream cheese and eggs out until they are at room temperature.
• Preheat the oven to 375 degrees F.
• Cream together the cream cheese and the sugar until it is smooth.
• Add eggs one at a time, until they are well incorporated.
• Add vanilla (and lemon juice if you choose to).
• Fill each liner 2/3 of the way full.
• Bake for about 13-18 minutes. (In my new oven it's 18 minutes, in my old oven it was 13 minute, so, it really depends on your oven).
• Place in the refrigerator to allow to cool.
• To make the Strawberry topping:.
• Soften the unflavored gelatin in the 1 cup plus 2 tablespoons boiling water. Let stand for 5 minutes.
• Add the strawberry gelatin.
• Set aside.
• Cut the strawberries at the widest point so that it will cover as much of the cheesecake top as possible. Alternatively, you can slice the strawberries.
• Place the strawberries, upside down, on the tarts.
• Spoon the gelatin mixture on top of each strawberry, trying to completely coat each strawberry, and get the topping on the cheesecake itself as well.
• Melt the white chocolate in the microwave on low heat. Drizzle over each tart.
• Alternatives:.
• Using 1 1/2 packages of cream cheese with 1/2 cup pumpkin puree is an interesting fall twist.
• Using oreo cookie crumbs as the crust, and mixing in semi-sweet or dark chocolate chips.
• You can also use any canned topping, an fruit and jello combo, or just use the fresh fruit by themselves.

STRAWBERRIES 'N' CREAM TARTS

Steps:

• In a small mixing bowl, beat cream cheese until fluffy.
• Beat in sugar and almond extract.
• Fold in whipped cream; fold in strawberries.
• Spoon into tart shells.
• Refrigerate until serving.

STRAWBERRY CREAM CHEESE TART

Steps:

• For Crust: Preheat oven to 325°F.
• Place butter in mixer and beat with paddle until soft and light.
• Gradually beat in sugar.
• Beat 5-10 minutes until the mixture is very light and whitened.
• Mix flour in gradually until completely mixed. Don't over beat.
• Gather dough and wrap in plastic wrap.
• Refrigerate about 30 minutes.
• Roll out dough, place a large spring form pan upside down in the middle of the dough and cut roughly ½ inch out from pan.
• Place cookie dough inside pan and bake for 15 minutes.
• Cream Cheese Filling: With wire whisk attachment beat soften cream cheese at highest speed until completely smooth and fluffy.
• Add sugar and vanilla.
• Beat for about 5 more minutes.
• Spread filling on crust, the crust does not have to be completely cooled.
• I start the filling when I pull the crust out of the oven.
• Now cover the top with sliced strawberries.
• Do not add sugar to the strawberries because it makes it to watery.
• Chill and serve!