NO-BAKE STRAWBERRY-LEMON CHEESECAKE
Make this strawberry-lemon cheesecake with crisp ladyfingers! This No-Bake Strawberry-Lemon Cheesecake is an impressive dessert for any occasion.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Line 9-inch square pan with foil, with ends of foil extending over sides. Arrange ladyfingers on bottom of prepared pan. Cover with 1-1/2 cups sliced berries.
- Beat cream cheese, sugar and lemon juice in large bowl with mixer until blended. Stir in COOL WHIP. Spread over berries in pan.
- Refrigerate 3 hours or until firm. Top with remaining sliced berries. Use foil handles to lift cheesecake from pan before cutting into bars.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
STRAWBERRY LEMONADE CHEESECAKE
I thought of making this cheesecake when I wanted to combine strawberry with a classic lemon ricotta cheesecake recipe a friend gave me, the result was a light, lemon-flavored cheesecake with a swirl of strawberry in every bite! You may also use reduced fat ingredients when making this cheesecake, if you desire. Garnish with lemon slices if desired.
Provided by sweet sakura
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10h43m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch springform pan.
- Combine graham cracker crumbs, 1/2 cup melted butter, and 1/3 cup white sugar in a bowl until well mixed; press into the prepared springform pan.
- Bake in the preheated oven until crust is lightly browned, 8 to 10 minutes.
- Beat cream cheese and ricotta cheese together in a bowl using an electric mixer on medium speed until creamy and smooth, about 3 minutes. Add 1 1/2 cup white sugar; beat on low speed until well blended, about 2 minutes.
- Stir 1/2 cup melted butter, cornstarch, flour, lemon juice, lemon zest, and vanilla extract into cream cheese mixture until combined. Gently stir eggs, 1 at a time, into mixture; fold in sour cream just until batter is mixed. Pour batter over the crust. Pour strawberry pie filling over the batter. Gently swirl strawberry pie filling into batter using a butter knife just enough to form a swirl pattern on the top.
- Bake in the preheated oven without opening the door for 1 hour 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour more.
- Remove cheesecake form oven and cool on a wire rack for 2 hours. Cover and refrigerate cheesecake, 6 hours to overnight. Remove springform and slice.
Nutrition Facts : Calories 649.4 calories, Carbohydrate 56.8 g, Cholesterol 172.3 mg, Fat 42.5 g, Fiber 0.8 g, Protein 11.8 g, SaturatedFat 25.5 g, Sodium 403.3 mg, Sugar 40.1 g
STRAWBERRY LEMON CHEESECAKE BARS
Provided by Kardea Brown
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the crust: Line a 9-by-13-inch baking dish with parchment paper, allowing for a 2-inch overhang on the sides.
- Place the cookies in a resealable plastic bag. Seal and use a rolling pin or meat mallet to crush the cookies into fine crumbs. Pour into a bowl and add the granulated sugar, lemon zest and salt. Pour the melted butter into the bowl and mix thoroughly with a rubber spatula. Firmly press the crumb mixture into the baking dish in an even layer. Place in the freezer while you make the filling.
- For the filling: Beat the heavy cream in a medium bowl with an electric mixer until stiff peaks form. Set aside.
- Beat the cream cheese, vanilla and lemon zest and juice in a bowl until fluffy and light, 3 to 4 minutes. Add the confectioners' sugar and sour cream. Beat until just combined, making sure there are no lumps. Fold in the whipped cream. Remove the crust from the freezer. Pour the mixture over the crust and spread in an even layer. Place in the refrigerator for at least 4 hours and up to overnight.
- Use the parchment overhang to lift the bars out of the baking dish. When ready to serve, arrange the strawberries on top and sprinkle some lemon zest over the top. Slice into squares and serve chilled.
STRAWBERRY CHEESECAKE LEMON BARS
Lemon cake bars with a strawberry cheesecake center and a lemon glaze will satisfy your sweet tooth after dinner. Keep refrigerated in a sealed container.
Provided by Shawnee
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 7h6m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Beat together cake mix, lemonade, and butter until a soft dough forms. Press half the dough evenly into the bottom of the prepared pan.
- Beat together cream cheese and sugar in a bowl until creamy. Add egg and beat again. Spread cheesecake over the dough in the pan.
- Place strawberry preserves in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Drop by small spoonfuls all over the top of the cheesecake layer. Drag a knife very carefully through the cheesecake to swirl in the strawberry preserves.
- Take a small piece of the remaining dough and press it flat in the palm of your hand. Rip the dough into pieces and scatter over the cheesecake, covering as much of the surface as you can.
- Bake in the preheated oven until golden brown, about 30 minutes. Remove from the oven and cool on a wire rack for 2 hours. Refrigerate until completely chilled, about 4 hours to overnight.
- Stir the confectioners' sugar and lemon juice together in a bowl. Drizzle mixture over the chilled cheesecake and top with sprinkles. Let icing set, about 15 minutes. Cut into 24 bars.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 24.9 g, Cholesterol 30.3 mg, Fat 9 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 4.6 g, Sodium 203.3 mg, Sugar 18 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 LEMON CHEESECAKE
This was an experiment that turned out quite lovely. I wasn't really measuring, so these are approximate values. It was for a party, so I used a 50cm round platter. You could also use a regular springform pan, but then you should halve the crust ingredients. Enjoy!
Provided by joanne.smolka
Categories Cheesecake
Time 30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- For crust:.
- Mix cookie crumbs and almonds together. Add melted butter and combine.
- Press into platter or springform pan and put into the fridge.
- For filling:.
- Prepare the gelatine according to the directions (if it says to add a lot of liquid, reduce this amount to no more than 50 ml).
- Mix cream cheese and quark together on low with a mixer.
- Zest the lemon.
- Add the zest, juice from lemons, strawberries, and sugar. Mix on medium until 'fluffy'.
- Add the gelatine and mix on low.
- Spread filling over the crust. Refrigerate overnight. Serve with sugared strawberries.
Nutrition Facts : Calories 206.4, Fat 17.2, SaturatedFat 9.9, Cholesterol 46.8, Sodium 137.9, Carbohydrate 11.7, Fiber 2.3, Sugar 6.9, Protein 4.3
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