Strawberry Vanilla Cheesecake Fruit Filled Cheesecake Food

STRAWBERRIES AND WINE FLOWER CHEESECAKE

Steps:

• Spray the inside of a 9-inch springform pan that is at least 2 1/2 inches tall evenly with nonstick cooking spray. Set aside.
• Microwave the butter in a small microwave-safe bowl until melted, about 45 seconds. Set aside. Put the shortbread cookies into a food processor and process until the cookies are broken down to fine crumbs. Add the melted butter and pulse until just combined and the mixture resembles wet sand. Do not overmix or the cookies will become pasty.
• Press the crumb mixture evenly into the bottom of the prepared springform pan, then freeze while you make the cheesecake mixture.
• Combine 1 package of gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
• Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and smooth out the top. Tap the pan a few times on a flat tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate until set, about 2 hours.
• Once the cheesecake is set, prepare the white wine gelatin. Pour the white cranberry juice into a medium saucepan and sprinkle over the remaining 3 packages of gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the granulated sugar and heat over low heat, whisking occasionally, just until the gelatin and sugar dissolve, 1 to 2 minutes.
• Pour the gelatin mixture into a large bowl and stir in the white wine. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
• Meanwhile, trim away the green tops from the strawberries. The trimmed strawberries should be no longer than 1 1/2 inches tall (1 inch is ideal). Slice the strawberries into 1/4-inch-thick pieces, saving any small end pieces for another use.
• Starting from the outside edge of the cheesecake, shingle the strawberries (pointed side outward and upward) in a circular pattern, leaning the tips of the strawberries against the edge of the pan, about 26 strawberry slices total. Continue this pattern, working inward and making 3 additional concentric circles with the strawberries overlapping each other, leaving at least 2 1/2 inches of empty space in the center of the cheesecake. (You may have strawberries left over.) Arrange the mandarin oranges in the center (rounded side outward and upward) so that the cheesecake is completely covered.
• Use a large spoon to stir the gelatin until mostly smooth. Gently spoon the mixture evenly on top of the fruit, then use the back of an offset spatula to smooth out the top as much as possible. (For a really smooth top, dip the offset spatula into boiling water, wipe it dry and smooth out the top further.) Refrigerate the cheesecake until the gelatin is completely set, at least 4 hours and up to overnight.
• Use an offset spatula to carefully loosen the sides of the cheesecake from the pan, then open the clasp and remove the outer ring. Cut into slices and serve immediately.

STRAWBERRY CHEESECAKE

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.

CHEESECAKE-STUFFED STRAWBERRIES

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.

STRAWBERRY FILLED CHEESECAKE

Steps:

• Heat oven to 325*. Wrap outside bottom and side of 10 inch springform pan with foil to prevent leaking. In a small bowl, mix cracker crumbs and 1/4 cup sugar; stir in butter. Press firmly in bottom of pan. Bake 12 to 15 minutes or until set.
• In large bowl, beat cream cheese, 1 cup sugar, the eggs and vanilla with electric mixer on medium speed until smooth. Beat in sour cream. Spread half of mixture (about 3 cups) over crust. Spoon half of pie filling by tablespoonfuls onto cream cheese mixture. Top with remaining cream cheese mixture. (Refrigerate remaining pie filling.).
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool 15 minutes. Run metal spatula carefully along side of cheesecake to loosen. Cool completely, about 1 hour. Cover and refrigerate at least 4 hours.
• To serve, run metal spatula carefully along side of cheesecake to loosen again; remove foil and side of pan. Spoon remaining pie filling over cheesecake.

STRAWBERRY CHEESECAKE IN 4 EASY STEPS

Steps:

• To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
• Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
• Pour the double cream into a bowl and whisk with an electric mixer until it's just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You're looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it's not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
• Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

STRAWBERRY VANILLA CHEESECAKE (FRUIT FILLED CHEESECAKE)

Steps:

• Crush the graham crackers. Mix the crumbs with the cinnamon, sugar, and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling and the topping.
• Make the topping. Puree the strawberries in a blender with the lemon juice. You should have about 1 1/2 cups of purée. If you would like to remove the seeds, run the puree through a sieve. Place the puree in a small saucepan. Add the sugar, food coloring, and cornstarch. Cook over medium heart, stirring often, until thickened and bubbly. Set aside to cool.
• Preheat the oven to 325 degrees. Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, granulated sugar, flour, salt, vanilla, and whipping cream, and gently cream together until smooth. Do not over beat.
• Pour one half of the cream cheese filling into the crust. Spoon about 2/3's of the strawberry sauce onto the filling then spoon the remaining cream cheese over the strawberry sauce. Refrigerate the remaining sauce.
• Bake for 40 to 45 minutes or until almost set (the top just starts to turn golden and the center of the cake is just barely jiggly.)
• Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours.
• To serve, stir the berries into the remaining sauce and spoon over the cheesecake.