CHEESECAKE-STUFFED STRAWBERRIES
Strawberries stuffed with cheesecake mixture.
Provided by Karen B.
Categories Appetizers and Snacks Fruit
Time 20m
Yield 20
Number Of Ingredients 5
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.
Nutrition Facts : Calories 61.7 calories, Carbohydrate 5.6 g, Cholesterol 12.3 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 39.7 mg, Sugar 4.3 g
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
The creamy texture and lovely look of this strawberry cheesecake always get compliments. —L.C. Herschap, Luling, Texas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan. Set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Spoon over crust. , Bake until filling is almost set, 45-50 minutes. Cool on a wire rack 15 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over cheesecake and return to oven for 5 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled. , Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and mixture has thickened. Remove from the heat; stir in liqueur and, if desired, food coloring. Cool to room temperature. , Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately.
Nutrition Facts : Calories 453 calories, Fat 22g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 159mg sodium, Carbohydrate 56g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
DAIRY-FREE STRAWBERRY CHEESECAKE RECIPE BY TASTY
Here's what you need: raw pecan, almond flour, pitted dates, cinnamon, coconut oil, salt, raw cashew, cold water, canned coconut milk, fresh lemon juice, coconut oil, maple syrup, vanilla extract, strawberry, strawberry
Provided by Joey Firoben
Categories Desserts
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place the cashews in a medium bowl and cover with cold water. Let the cashews soak for at least for 4 hours, or overnight, until soft.
- Make the crust: Using a food processor, pulse together the pecans, almond flour, dates, cinnamon, coconut oil, and a pinch of salt. Pulse until the pecans have been broken down into crumbs and the crust begins to stick together.
- Transfer the crust to a greased and parchment paper-lined 8-inch (20 cm) springform pan. Use your fingers to press the crust into the bottom of the pan in an even layer.
- Make the filling: Drain the soaked cashews and place them in the bowl of the food processor. Add the coconut milk, lemon juice, coconut oil, maple syrup, and vanilla. Blend until very smooth, 5-7 minutes.
- Pour roughly ⅔ of the cashew filling over the crust. Use a spatula to gently spread the mixture to the sides, then tap and shake the pan on the counter to achieve a smooth, even layer.
- Freeze the pan while preparing the strawberry layer, about 10 minutes.
- Add the strawberries into the remaining cashew mixture in the food processor and puree until smooth, scraping down the sides of the bowl as needed, about 5 minutes.
- Scrape the strawberry filling over the first layer. Use a spatula to gently push the layer out to the sides of the pan and tap and shake the pan on the counter to achieve a smooth, even layer.
- Top the cheesecake with sliced strawberries.
- Freeze the cheesecake until solid, at least 4 hours.
- To serve, let the cheesecake thaw at room temperature for at least 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 333 calories, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 6 grams, Sugar 9 grams
COCONUT STRAWBERRY-RUM CHEESECAKE
This cheesecake is super-duper creamy (thanks to the addition of that tasty coconut milk!).
Provided by Gina Gonzalez
Categories Other Desserts
Time 2h30m
Number Of Ingredients 20
Steps:
- 1. These are all the ingredients you will be using for this recipe. It looks like alot but mostly it is just repetitive of what you will be using for the filling and the topping.
- 2. Melt 1/4 cup butter for the crust. (I tend to use less.) Add the graham crackers and the sweetened coconut. Now preparing the crust you can use a . you want to The recipe states to add the 1/4 cup of butter i don't use much go ahead and add all if you preffer eye ball it I preffer a little more of a crumb look
- 3. Make sure all ingredient are folded well as you see in the picture
- 4. Press mixture over the bottom of prepared 8 or 9 inch springform pan with 2 inch sides, bake crust apx 10 minutes - edges are lightly brown. Remove and let cool. Reduce the oven temperature to 300 degrees
- 5. Using an electric, beat together first four filling ingredients in a large bowl until blended. Mix thoroughly.
- 6. Beat in eggs, one at a time.
- 7. Using a spatula, stir in sweetened cream of coconut (such as Coco Lopez.)
- 8. Add coconut cream (such as Faraon brand.)
- 9. Stir in 1/4 cup rum... or a little more if you want. :)
- 10. Once the crust has cooled, pour filling into crust.
- 11. It should now look like this.
- 12. Lay out 2 layers of heavy duty foil; set cake pan on top of the foil and lift into a large roasting pan. Fold sides up to create a bowl with the foil. Add enough water in the roasting pan to creat a water bath so your cheesecake won't crack. Make sure the cake pan fits inside the roasting pan.
- 13. Bake cake in roasting pan for 1 hour. Remove foil. Bake until cake is pale brown, puffed and just set in the center, about 40 minutes. Set your pan on your cool stove (still in the water bath) for 2 hours. Remove from water and then gently remove sides of springform pan. Chill cake for 3 hours. This part may be made 2 days ahead. Cover and keep chilled.
- 14. For Fresh Strawberry Jam: In a saucepan, combine 1/4 cup of Malibu Rum, 7 teaspoon of sugar, 1/2 cup of water. and 1 cup diced strawberries. Let simmer until thickened. (Use a smasher to smash the strawberries down, if desired.)
- 15. Add 4 tbs of cornstarch, stir and strain to remove any lumps. Serve with cake.
- 16. Pre Heat Oven to 350 degrees and for better results if you own a oven thermometer put it inside the oven to get accurate temp. Let it reheat for at least 20Minutes while your preping all your ingredients. I Use double foild so water wont get into the cheesecake batter. I Usually leave my cheesecake in the over for another 30 Minutes after the time has expired from baking with the water still on because the water bath is still hot.
STRAWBERRY FILLED COCONUT CHEESECAKE
It is my sister's birthday and I ask her what kind of cake she wanted and she told me she wanted a very very strawberry cheese cake or a coconut cream pie. Other than putting the strawberries actually in the cheesecake, or on top I decided to do a poke cake type of cheesecake. Strawberry on top and in the middle. You can add...
Provided by SK H
Categories Fruit Desserts
Time 1h50m
Number Of Ingredients 11
Steps:
- 1. In a bowl mix cake mix softened butter and egg. Place in a spring form pan working it up the sides. Bake for 8-10 minutes in a 350 degree oven.
- 2. Mix together softened creamed cheese, eggs, sugar, and vanilla. When the crust is done add the cream cheese mixture bake for 15 minutes at 350 degrees then turn the oven back to 300 and bake for 50 minutes until a toothpick inserted comes out clean.
- 3. Run a knife around the edge and loosen the spring form pan. Cool completely.
- 4. Clean strawberries and cut in half. Put into the blender with Sugar. Blend for 1 minute. It will be a strawberry puree.
- 5. When the cheesecake is cool take a small funnel and poke holes over the top of the cheesecake. The fun part is eating the little middles that come out. After making the holes take the funnel again and make sure it is clean, put it in each hole and fill with the strawberry puree.
- 6. After you fill all the holes pour the remainder of the puree over the top of the cheesecake and sprinkle coconut over the strawberry. You can toast the coconut if you like.
STRAWBERRY COCONUT CHEESECAKE
Since this cheesecake needs to chill for several hours,it's easiest to bake it a day ahead of time. Prep and cook times don't reflect this.
Provided by MarieRynr
Categories Cheesecake
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- For crust; preheat oven to 350*F.
- Brush 9 inch diameter cake pan with 2 inch sides with 1 TBs melted butter.
- Line oan with parchment paper; lightly brush paper with some of melted butter.
- Blend crumbs, coconut, sugar and remaining butter in medium bowl.
- Press mixture over bottom of prepared pan.
- Bake crust until lightly browned at edges, about 10 minutes.
- Cool.
- Reduce oven temperature to 300*F.
- For filling; Using electric mixer, beat first 4 ingredients in large bowl until blended.
- Beat in eggs 1 at a time.
- Beat in cream of coconut and rum.
- Pour batter over crust.
- Place cake pan in a large roasting pan.
- Add enough water to roasting pan to come 1 inch up sides of cake pan.
- Cover roasting pan with foil.
- Bake cake 1 hour.
- Remove foil.
- Bake until cake is pale brown, puffed, and just set in center, about 40 minutes.
- Cool cake in water bath 2 hours.
- Remove from water; run knife around cake to loosen.
- Chill cake in pan 3 hours.
- (can be made 2 days ahead. Cover and keep chilled.).
- Preheat oven to 350*F.
- Place cake in oven 2 minutes.
- Remove from oven.
- Place sheet of foil, then 10 inch diameter cardboard round or tart pan bottom on top of cake.
- Turn cake over.
- Shake gently, allowing cake to settle onto foil and round.
- Remove pan and parchment.
- Place plater atop cake and turn cake right side up onto platter.
- Remove round and foil.
- For topping; simmer jam and 2 TBS water in small saucepan.
- Brush top of cake with warm jam.
- Overlap berries atop cake, covereing completely.
- Brush remaining jam over berries and chill.
- (Can be prepared up to 8 hours ahead).
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STRAWBERRY-COCONUT CHEESECAKE RECIPE - BON APPéTIT
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Servings 10-12
- Preheat oven to 350°F. Brush 9-inch-diameter cake pan with 2-inch-high sides with 1 tablespoon melted butter. Line pan with parchment paper; lightly brush paper with some of melted butter. Blend crumbs, coconut, sugar, and remaining butter in medium bowl. Press mixture over bottom of prepared pan. Bake crust until lightly browned at edges, about 10 minutes. Cool. Reduce oven temperature to 300°F.
- Using electric mixer, beat first 4 ingredients in large bowl until blended. Beat in eggs 1 at a time. Beat in cream of coconut and rum. Pour batter over crust. Place cake pan in large roasting pan. Add enough water to roasting pan to come 1 inch up sides of cake pan. Cover roasting pan with foil.
- Bake cake 1 hour. Remove foil. Bake until cake is pale brown, puffed, and just set in center, about 40 minutes. Cool cake in water bath 2 hours. Remove from water; run knife around cake to loosen. Chill cake in pan 3 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
- Preheat oven to 350°F. Place cake in oven 2 minutes. Remove from oven. Place sheet of foil, then 10-inch-diameter cardboard round or tart pan bottom on top of cake. Turn pan over. Shake gently, allowing cake to settle onto foil and round. Remove pan and parchment. Place platter atop cake and turn cake right side up onto platter. Remove round and foil.
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- First, make the base; In a mixing bowl, combine coconut flour, melted butter, erythrtiol, and vanilla.
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- Line the base of a 10 inch / 25 cm round spring form pan with parchment paper and grease the sides of the pan. Also, wrap the bottom of your spring form pan in aluminum foil so the foil also comes up the sides, like a coat. This will stop any water from seeping into the pan once it is in the water bath. Puree the 1 1/2 cups of strawberries.
- In a mixing bowl, add all the ingredients except the eggs and strawberries, and beat until everything is combined and smooth. Then slowly add the lightly beaten eggs, again, until everything is combined. Fold in the strawberry puree using a spatula or spoon. Transfer the mixture to the baking pan and using the tip of a knife, lightly swirl around to get rid of any air bubbles you see.
- Carefully transfer the cheesecake to a larger baking pan, and fill with water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly. Then place in the oven and bake for 45 minutes. There should be a slight wobble to the cheesecake and a little golden on the surface. Once done, switch the oven off, and leave the cake inside with the door closed for a further 60 minutes.
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- Carefully open the can of coconut milk and scoop out the thick cream sitting at the top over the coconut liquid / water. Transfer the cream to a bowl and discard the liquid left in the can. Whip coconut cream until thick.
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- Place cashews in a medium bowl with enough water to cover. Stand, cover for 4 hours. Drain and rinse well under cold water three times.
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