Ladyfinger Cheesecake Recipes

Steps:

• In a large bowl, combine strawberries and 2 tablespoons sugar. Cover; refrigerate for at least 1 hour. Meanwhile, arrange 25 split ladyfingers around the edges of a lightly greased 10-in. springform pan. Place 25 more on the bottom; set aside., In a large bowl, beat cream cheese and remaining sugar until smooth. In another large bowl, beat cream until stiff peaks form. Gradually fold into cream cheese mixture. , Spoon half of the cream cheese mixture into prepared pan. Spread with half of strawberry mixture to within 1 in. of edges. Cover; refrigerate remaining strawberry mixture. , Arrange remaining ladyfingers over top. Spoon remaining cream cheese mixture over ladyfingers. Cover; refrigerate overnight. Serve with reserved strawberry mixture.

Steps:

• In a large bowl, combine the contents of crust mix from both packages, butter and sugar. Press onto the bottom of an ungreased 10-in. springform pan. Arrange ladyfingers around edge of pan. , In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Gradually beat in remaining milk. Add contents of filling mix from both packages; beat until smooth. Beat on medium for 3 minutes. Fold in whipped topping. , Pour over crust. Cover and refrigerate for at least 1 hour. Top with pie filling. Remove sides of pan before serving.

Steps:

• In a large bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. , Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Carefully remove sides of pan. Top with strawberries.

Steps:

• In a bowl, combine contents of crust mix packages, butter, and sugar. Press into bottom of springform pan. Arrange ladyfingers around edge of pan.
• In mixing bowl, beat cream cheese and 1/2 cup milk until smooth and foams up. Gradually beat in remaining milk. Add contents of filling packages; beat until smooth. Fold in whip cream. Pour over crust.
• Refrigerate for 1 hour. Remove sides of pan. Top with pie filling.

Steps:

• In a small bowl, combine the cream cheese, milk and icing sugar (add milk slowly as you may wish to add more or less depending on the consistency desired).
• Slice the strawberries, mix with the lemon juice and sugar and refrigerate until ready to assemble. (the lemon juice helps to draw out the juice from the berries).
• To assemble, slice a small piece from the rounded edge of one ladyfinger so that it now has two flat sides (prevents tipping). Place on the serving plate and spread with the cream cheese icing, followed by a layer of berries and some juice, top with a second lady finger to form a sandwich.
• If desired you can spread a layer of jam onto the flat side of the top ladyfinger and place it over the berries. (I did this because my berries had not sat for long and therefore they weren`t as juicy as I would have liked).
• Refrigerate for one hour before serving to allow the juices to soften the biscuit, top with fresh whipped cream and some white or dark chocolate curls, use left over berries to surround each plate.