STRAWBERRY CHEESECAKE IN A GLASS
I like to make this healthy and delicious dessert for my family and friends and they love it. Enjoy.
Provided by pink cook
Categories Cheesecake
Time 20m
Yield 4 desserts, 4 serving(s)
Number Of Ingredients 8
Steps:
- In bowl, toss strawberries with sugar. Cover and set aside.
- In mixer bowl, beat cheese, milk, lemon juice and sugar until smooth, fold in whipped topping.
- Spoon 2 tablespoons crumbs into each of four 8 to 10-ounce stemmed glasses; top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally.
- Serve immediately or cover and refrigerate up to 6 hours.
STRAWBERRY CHEESECAKE IN INDIVIDUAL WINEGLASSES
A keeper from BBC TV's PAUL RANKIN and his SATURDAY KITCHEN. It looks elegant, preps in 30 minutes, takes about 10 minutes to "cook", and can be made ahead a "dolloped" with whipped cream just before bringing it to the table.
Provided by Gerry sans Sanddunes
Categories Cheesecake
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 659.1, Fat 29.6, SaturatedFat 15.6, Cholesterol 79.9, Sodium 387, Carbohydrate 93.6, Fiber 4, Sugar 75.3, Protein 8.3
INDIVIDUAL NO-BAKE STRAWBERRY CHEESECAKES
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Coarsely chop 6 berries and place in food processor. Add cream cheese, sour cream, confectioners' sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes with slices of remaining berries.
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 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
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MINI STRAWBERRY CHEESECAKES RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (64)Total Time 45 minsCategory DessertCalories 211 per serving
- Preheat Oven to 350˚F. In a small bowl, combine 1 1/2 cups graham cracker crumbs with 6 Tbsp butter and stir together to moisten crumbs. Line standard sized 24-count muffin tins with paper liners and divide crumbs between 24 liners (about 1 Tbsp each). Press crumbs into base with fingers or a small spoon.
- To make the filling: In the bowl of a stand mixer fitted with whisk, add 16 oz softened cream cheese and 3 eggs. Beat on high speed 5 min or until smooth, scraping down the bowl a couple of times. Add condensed milk and mix on low speed until blended (2 min), scraping down the bowl as needed.
- Divide filling evenly between cupcake liners, filling each about 3/4 full (For easy portioning, use a leveled ice cream scoop). Bake in preheated oven at 350˚F for 13-15 mins or until set with a very slight jiggle in the center. Slight cracking is normal but if deep cracking occurs, they are over-baking. Remove from oven and let cool to room temperature in pans then refrigerate until chilled.
- Top with chilled strawberry sauce (recipe here). Make whipped cream by beating together 1 cup heavy cream with 1/2 tsp vanilla and 1 Tbsp sugar for about 2 mins on high speed or until fluffy then pipe swirls using a large open star tip over the center of each cheesecake. Place a halved strawberry over whipped cream.
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