Strawberry Lemonade Cheesecake Food

STRAWBERRY LEMON CHEESECAKE BARS

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 LEMONADE CHEESECAKE SHOOTERS

Steps:

• For the cheesecake:
• Beat PHILADELPHIA Cream Cheese and sweetened condensed milk in a medium bowl until smooth, then beat in gelatin mix, lemon zest, and lemon extract. Cover and refrigerate for at least 4 hours to set up (I left mine overnight).
• For the strawberry topping:
• Combine all ingredients in a medium pot over medium heat. Cook, stirring occasionally, for 12-15 minutes. Let cool and store in fridge until ready to use. *Mixture will thicken upon cooling.
• For the graham cracker crust:
• Whisk graham cracker crumbs and sugar together, then drizzle in melted butter and combine until mixture is uniform.
• To assemble cheesecake shooters:
• Add 1 Tbsp or so of graham cracker crust to the bottom of a small glass or shot glass. Top with 2 Tbsp cheesecake mixture, then 1 Tbsp of strawberry topping. Serve immediately. Images do not match method of preparation. Looks like two layers.
• Note: For a more traditional looking cheesecake, press the entirety of the graham cracker mixture into the bottom of a 9 inch pie plate. Fill with cheesecake mixture, then top with strawberry topping. Place in fridge to set up for four hours before serving.

STRAWBERRY LEMONADE POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine cake mix, 1 cup water, eggs, vegetable oil, lemon zest, and juice in a large bowl. Beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes.
• Bring 1 cup water to a boil. Pour in strawberry gelatin mix and stir until dissolved. Mix in 1/4 cup cold water.
• Use a fork to poke holes all over the cake. Pour gelatin mixture all over the cake. Refrigerate until completely cool, at least 1 hour.
• Combine lemon pudding mix and milk until slightly thickened. Fold in whipped topping. Top cake with the pudding mixture. Keep refrigerated.

STRAWBERRY LEMONADE CHEESECAKE

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.

STRAWBERRY LEMONADE CAKE

Steps:

• Butter two 20cm loose-bottomed cake tins and line the base and sides with baking parchment. Heat the oven to 180C/160C fan/gas 4. Tip the butter and caster sugar into a stand mixer and beat until pale and fluffy. Or, do this using an electric whisk. Add the eggs, one at a time, beating between each addition.
• Add the flour, baking powder and a pinch of salt and mix again, then the yogurt. Zest the two lemons, add this and mix until everything is fully combined. You may need to scrape the sides of the bowl as you go.
• Divide the cake batter between the prepared tins and smooth the surfaces with a spatula. Bake for 30 mins, or until a skewer inserted into the middles comes out clean. Cool in the tins for 10 mins, then transfer to a wire rack to cool fully. Once cool, the cakes can be wrapped and frozen for up to three months. Defrost overnight before icing.
• For the candied lemon peel, use a vegetable peeler to remove the peel from the remaining lemon in long, thin strips. Use a small, sharp knife to cut the white pith away from the peel, then cut it into thinner strips. Put 50g of the caster sugar in a small pan with 100ml water. Juice all three lemons and pour into the pan. Bring the mixture to the boil, reduce to a simmer and cook for a few minutes until the sugar has dissolved. Tip in the strips of lemon peel, then return to the boil, reduce the heat to a simmer again and cook for 5 mins until the peel is soft. Tip the remaining 25g sugar into a bowl. Remove the lemon peel from the syrup using a fork and add to the bowl of sugar. Shake the bowl gently to coat the strips of peel, then shake off the excess and arrange the candied peel on a plate or baking tray in a single layer to dry, about 30 mins. Once set, the candied peel will keep in an airtight container in a cool place for six months.
• Spoon 3 tbsp of the lemon syrup over each of the cooled sponges. For the icing, beat the butter in a stand mixer until soft and creamy, or do this using an electric whisk. Add half the icing sugar and half the soft cheese, then beat again. Add the rest of the icing sugar and soft cheese and most of the freeze-dried strawberry powder (reserving 1 tsp for decorating later), and beat until well-combined.
• Hull and finely chop 200g of the strawberries. Put one of the sponges on a cake stand or plate and spread over a generous amount of icing. Scatter evenly with some of the chopped strawberries and put the second sponge on top. Spoon the rest of the icing over the top and use a palette knife to spread it all over the top and sides, smoothing and swirling it as you go. Thinly slice five or six strawberries of a similar size, then arrange these around the base of the cake, with the pointed ends facing upwards. Cut half the remaining strawberries in half, leaving the rest whole with their stalks intact, and pile all of these on top of the cake. Scatter over the candied lemon peel, reserved freeze-dried strawberry powder and the popping candy, if using. Best eaten within a day, but will keep chilled for up to two days.

LEMON STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Ground graham crackers. Melt butter. Then mix butter and crackers together with a spoon.
• Press into bottom and sides of a 10-inch springform pan. Bake 5 minutes and remove.
• Put cream cheese into blender and blend with low speed until smooth. Keep blending at low speed and add one after another: eggs, sugar, lemon zest (grated) and vanilla. Blend until the whole mixture is fluffy.
• Pour into crust in the springform pan and bake about 1 hour until center is set. Let cool down and put in refrigerator to chill for at least 4 hours.
• Glaze
• Combine 2 tablespoons sugar, currant jelly and water in a small pot. Bring to a boil and simmer for about 3 minutes. Let cool down.
• Lemon Strawberry Cheesecake.
• Remove sides of cake pan and place on serving plate. Arrange strawberries in an even layer, cut-side down, over top of cake. Dab the strawberries with glaze and store cake in the refrigerator.
• After about 3 hours your cheesecake is ready for eating!

LEMON CHEESECAKE WITH STRAWBERRIES AND PORT GLAZE

Steps:

• For crust:
• Preheat oven to 350°F. Blend graham cracker crumbs and sugar in processor. With machine running, add melted butter and lemon juice; blend until crumbs are evenly moistened. Press crumb mixture onto bottom and 2 inches up sides of 10-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze crust 15 minutes. Bake crust until set, about 10 minutes. Cool completely. Maintain oven temperature.
• For filling:
• Using electric mixer, beat first 3 ingredients in large bowl until fluffy and smooth, stopping occasionally to scrape down sides of bowl. Add sour cream, whipping cream, lemon juice, and vanilla and beat just to blend, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, beating just to blend after each addition.
• Pour filling into crust (filling will just fill crust). Place springform pan on rimmed baking sheet. Bake cheesecake until top appears set, puffed, and golden at edges but still moves slightly all over when shaken, about 55 minutes. Cool cake 5 minutes.
• Meanwhile, prepare topping:
• Mix sour cream, sugar, and vanilla in medium bowl.
• Spoon topping over hot cake, spreading to edge of pan and covering completely. Bake 10 minutes. Transfer cake to rack; cool 10 minutes. Run sharp knife around top 1/2-inch edge of cake to loosen. Place hot cheesecake directly in refrigerator; chill uncovered overnight.
• For port syrup:
• Stir Port, sugar, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves. Boil until liquid is reduced to 3/4 cup, stirring occasionally, about 25 minutes. Cool. Mix in lemon peel. (Cake and syrup can be prepared 2 days ahead. Cover cake and keep refrigerated. Cover syrup and let stand at room temperature.)
• Starting below stem end of each berry half, make 3 lengthwise slits through tip. Fan berries and place around edge of cake. (Can be made 8 hours ahead. Cover; chill.)
• Release pan sides. Slice cake and drizzle with Port syrup. Serve syrup alongside.

STRAWBERRY 'LEMONADE' MINI CHEESECAKES

Steps:

• Heat oven to 325°F.
• Place 1 cookie in each of 12 paper-lined muffin cups.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add lemon zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
• Bake 17 to 20 min. or until centers are almost set. Cool completely.
• Refrigerate 2 hours.
• Spoon preserves into microwaveable bowl just before serving cheesecakes. Microwave on HIGH 30 sec. or just until warmed; stir. Spoon over cheesecakes. Top with strawberries.