DECONSTRUCTED STRAWBERRY CHEESECAKE
Nothing against baking a cheesecake from scratch, but these days such an ordeal must be planned weeks in advance. There are serious questions to be considered: Am I ready for that kind of commitment? Do I leave the oven door ajar by 45 degrees or 50? Will there be a devastating fault line in the middle of my cake or will I, just this once, have it all? A deconstructed version, instead, leaves room for error and in a way forces the cook to let go. A no-bake cream, flavored like cheesecake, serves as the base for fresh summer berries, store-bought sorbet, graham cracker sand, and freeze-dried strawberry dust, all arranged haphazardly (or artfully, depending on the painter). This way, you get all the tastes and textures of a classic strawberry cheesecake without the constraints of temperature, gravity, or form. This is formless content-the clumsy pastry chef's excuse for laziness.
Provided by ericjoonho
Categories Cheesecake
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cohere the graham cracker crumbs and butter into a dampened sand.
- In a bowl, cream together the cheese, sugar, vanilla, and lemon juice. In a larger bowl, whip the heavy cream until stiff peaks form. Fold the cheese mixture into the whipped cream until combined.
- To plate, start with a portion of the cheesecake cream, smearing it with a spatula. Next, decorously arrange the fresh berries and dust with the graham cracker sand and crushed freeze-dried strawberries. For a temperature contrast, finish with a scoop or two of the sorbet or ice cream.
Nutrition Facts : Calories 297.4, Fat 24.1, SaturatedFat 14.2, Cholesterol 79.6, Sodium 153, Carbohydrate 18.6, Fiber 0.1, Sugar 15.1, Protein 2.7
STRAWBERRY SHORTCAKES, DECONSTRUCTED
Steps:
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Sift the flour, 2 tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky.
- Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan.
- To serve, toss the strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl. Place the berries in 6 martini glasses, top each with a dollop of whipped cream, and serve with 2 or 3 shortcakes on the side.
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.
STRAWBERRY CHEESECAKE
This eye-appealing cake is a cheesecake with a difference. Cake mix forms and flavors the crust and the filling to give you a delicious and beautiful springtime dessert. Recipe from Duncan Hines.
Provided by Lorraine of AZ
Categories Cheesecake
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F. Be sure rack is in the middle. Grease a 13x9-inch baking pan.
- Reserve 1 cup of dry cake mix. Combine remaining cake mix with 1 of the eggs and the oil in a large bowl (mixture will be crumbly). Press crust mixture evenly into bottom and three-quarters up the sides of prepared pan.
- In same bowl, with same beaters (no need to wash), blelnd cream cheese and sugar. Add remaining eggs and reserved cake mix; beat 1 minute at medium speed.
- At low speed, slowly add milk, lemon juice and food coloring; mix until smooth. Pour into crust. Bake 45-55 minutes or until center is firm.
- When cool, spread with whipped cream; chill before serving. To serve, cut into squares and garnish each squaare with a whole, unstemmed strawberry.
- Store in refrigerator; freeze covered with foil.
Nutrition Facts : Calories 286.9, Fat 24.4, SaturatedFat 14.2, Cholesterol 143.5, Sodium 157.7, Carbohydrate 11.6, Sugar 8.6, Protein 6.4
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 CHEESECAKES
Spend more time entertaining and less time in the kitchen with this speedy, low-fat recipe - ideal if you want a lighter option at the end of your dinner party
Provided by Good Food team
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 7
Steps:
- Put the biscuits in a plastic bag and bash with a rolling pin until you have chunky crumbs. Divide between 4 glasses or small bowls.
- Beat the soft cheese, yogurt, sugar and vanilla together until smooth, then spoon over the crumbs and chill until you are ready to serve.
- Stir the jam in a bowl until loose, then gently stir in the strawberries. Divide the strawberries between the cheesecakes and serve.
Nutrition Facts : Calories 263 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.93 milligram of sodium
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