STRAWBERRY CHEESECAKE BARS
Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you'll need to thaw them fully before beginning the process.
Provided by Erin Jeanne McDowell
Categories cakes, custards and puddings, dessert
Time 1h45m
Yield One 9-by-13-inch pan (about 15 bars)
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.
- Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2 1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
- Make the filling: In a medium pot, toss the strawberries with 1/4 cup/50 grams granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.
- Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1 1/4 cups/250 grams granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
- Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it's not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.
- Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).
- Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners' sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 14 grams, Carbohydrate 44 grams, Fat 35 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 18 grams, Sodium 347 milligrams, Sugar 33 grams, TransFat 0 grams
STRAWBERRY CHEESECAKE (COCKTAIL)
If you like strawberry cheesecake, you'll love this cocktail. I love cheesecake, this one is great for an adult dessert. See my recipe for Recipe #321641 and make your own batch ;)
Provided by Vseward Chef-V
Categories Beverages
Time 4m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Mix Baileys and pineapple juice.
- Pour strawberry syrup into a shot glass.
- Carefully add baileys mix onto the top of this so it stays separate.
- Drink.
Nutrition Facts : Calories 116.8, Fat 4.9, SaturatedFat 3, Cholesterol 18, Sodium 29.2, Carbohydrate 10.2, Fiber 0.1, Sugar 9, Protein 1
STRAWBERRY CHEESECAKE
This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then chill it in the refrigerator for at least 4 hours prior to serving.
Provided by Kathy Higgins
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10h45m
Yield 12
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
- Preheat oven to 300 degrees F (150 degrees C).
- Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
- Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
- Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
- Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 41.6 g, Cholesterol 132.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 17.9 g, Sodium 314.6 mg, Sugar 33.8 g
STRAWBERRY CHEESECAKE BARS
Strawberries...the smell of summer! Not as difficult as it seems, plus some down time. From ATK.
Provided by gailanng
Categories Bar Cookie
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- TO BEGIN: Adjust oven rack to middle position and heat oven to 300 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
- FOR THE CRUST: Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, about 2 pulses. Add melted butter and pulse until crumbs are evenly moistened, about 10 pulses.
- Using your hands, press crumb mixture evenly into bottom of prepared pan. Using bottom of dry measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown around edges, about 20 minutes. Let cool completely. (Allowing to cool completely is very important to the end result.).
- FOR THE FILLING: In clean, dry processor bowl, process cream cheese and sugar until smooth, about 3 minutes, scraping down sides of bowl as needed. With processor running, add eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down sides of bowl. Add vanilla and process to combine, about 10 seconds. Pour cream cheese mixture over cooled crust. Bake until center is almost set but still jiggles slightly when pan is shaken, about 45 minutes.
- FOR THE TOPPING: Meanwhile, in clean, dry processor bowl, process 6 ounces strawberries and ½ cup sugar until pureed, about 30 seconds. Stir strawberry puree and sour cream in bowl until combined.
- Remove cheesecake from oven. Pour strawberry mixture over cheesecake (cheesecake layer should be completely covered). Return pan to oven and bake until topping is just set, about 15 minutes.
- Transfer pan to wire rack and let cheesecake cool completely, about 2 hours. Refrigerate until cold and set, at least 4 hours or up to 24 hours. Slice remaining 5 strawberries thin and gently toss with remaining 1 teaspoon sugar in bowl. Using foil overhang, lift cheesecake out of pan. Cut into 24 squares. Garnish each square with 1 strawberry slice and serve.
More about "strawberry cheesecake cocktail food"
HOW TO MAKE A STRAWBERRY CHEESECAKE COCKTAIL?
From youtube.com
Author Synergy CocktailsViews 11.2K
BAILEYS STRAWBERRIES & CREAM CHEESECAKE - JANE'S PATISSERIE
From janespatisserie.com
Ratings 14Calories 501 per servingCategory Dessert
RED BERRY CHEESECAKE - TIPSY BARTENDER
From tipsybartender.com
ULTIMATE STRAWBERRY SWIRL CHEESECAKE | SWEET TEA
From sweetteaandthyme.com
STRAWBERRY GIN COCKTAIL AND STRAWBERRY CHEESECAKE …
From emilyfabulous.com
10 BEST STRAWBERRY CHEESECAKE DRINK ALCOHOL RECIPES
From yummly.com
STRAWBERRY CHEESECAKE | RECIPETIN EATS
From recipetineats.com
STRAWBERRY CHEESECAKE RECIPE - COCKTAILS & DRINKS …
From drinkoteket.com
STRAWBERRY CHEESECAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST STRAWBERRY CHEESECAKE RECIPE - HOW TO MAKE STRAWBERRY …
From thepioneerwoman.com
BEST STRAWBERRY CHEESECAKE BARS RECIPE - HOW TO MAKE ... - DELISH
From delish.com
STRAWBERRY CHEESECAKE - PREPPY KITCHEN
From preppykitchen.com
SPIKED STRAWBERRY CHEESECAKE SHAKE | THE BLOND COOK
From theblondcook.com
STRAWBERRY CHEESECAKE COCKTAIL RECIPE - MAKE ME A COCKTAIL
From makemeacocktail.com
STRAWBERRY CHEESECAKE COCKTAIL RECIPE | BOLS
From bols.com
STRAWBERRY COCKTAIL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THESE STRAWBERRY CHEESECAKE CUPCAKES ARE SO GOOD, THEY RIVAL
From thekitchn.com
STRAWBERRY CHEESECAKE SMOOTHIE {THICK + CREAMY} | LIL' LUNA
From lilluna.com
STRAWBERRY CHEESECAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
STRAWBERRY CHEESECAKE SMOOTHIE - EATING BIRD FOOD
From eatingbirdfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love