Strawberries And Wine Flower Cheesecake Recipes

Steps:

• Place strawberries into a medium bowl. Dust with sugar, then pour the wine over them. Cover and refrigerate for 2 to 3 hours.
• Let the strawberries stand at room temperature for 15 to 20 minutes before serving. Spoon berries into 6 dessert cups, and distribute the remaining wine over the berries.

Steps:

• Preheat oven to 350°. In a small saucepan, combine strawberries, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved and mixture is bubbly, 2 minutes. Mix cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; cool., Mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a 9-in. pie plate. Bake 10 minutes. Cool on a wire rack., Beat cream cheese, sugar, sour cream and vanilla on medium speed until creamy. Add eggs; beat on low speed just until combined. Pour into prepared crust. Spoon cooled berry mixture over top; swirl into filling., Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours or overnight.

Steps:

• Place champagne in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/4 cup, about 8 minutes. Set aside to cool., In a small bowl, combine the cracker crumbs, 1/2 cup sugar and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; set aside. Arrange sliced strawberries over the bottom., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sweetened condensed milk, cornstarch and reduced champagne. Add eggs and egg yolks; beat on low speed just until combined. Pour over strawberries. Place pan on a baking sheet. , Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of springform pan. For topping, wash strawberries and gently pat with paper towels until completely dry. Slice and arrange over cheesecake. In a microwave, melt chocolate chips and 1/2 teaspoon shortening; stir until smooth. Drizzle over strawberries. Repeat melting and drizzling with white baking chips and remaining shortening., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve cheesecake with whipped cream.

Steps:

• FOR THE BISCUIT LAYER - Mix all the ingredients together and reserve.
• STRAWBERRY LAYER - Place the lemon juice and water in a small saucepan and mix in the cornflower well.
• Bring to a boil, and when the cornflour has dissolved, mix in the sugar and the strawberries.
• Heat gently to dissolve sugar, then remove from heat and allow to and thicken.
• FOR THE CHEESECAKE MIXTURE - Soften the gelatin in the lemon juice and a spoonfull of water (if needed), for about 3-5 minutes.
• Heat the mixture gently over low heat in a small saucepan until the gelatine is completely dissolved.
• Meanwhile, whisk the cream cheese and sugar in a mixer OR blender on medium speed.
• When the sugar has dissolved, turn down the speed and add the yogurt and the gelatine.
• When the mixture is blended together, add the vanilla extract.
• TO ASSEMBLE - Place a biscuit layer in the base of six wine glasses.
• Add a good dollop of the cheesecake mixture, then add some strawberries.
• Cover each wine glass and chill for a few hours.
• Top with whipped cream and a sprig of mint just before bringing to the table.