WHITE CHOCOLATE-STRAWBERRY TIRAMISU
Here's a twist on a classic dessert that highlights another flavor combo my husband and I love: strawberries and white chocolate. Lighten it up if you'd like-I've had good luck with light nondairy whipped topping and reduced-fat cream cheese. -Anna Ginsberg, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat cream until soft peaks form. In another bowl, beat cheeses until light and fluffy. Beat in cooled chocolate, 1/2 cup confectioners' sugar and vanilla. Fold in 2 cups whipped cream., Brush half of the ladyfingers with half of the orange juice; arrange in a 13x9-in. dish. Spread with 2 cups cream cheese mixture; top with half of the strawberries. Brush remaining ladyfingers with remaining orange juice; arrange over berries., Gently stir remaining confectioners' sugar into remaining cream cheese mixture; fold in remaining whipped cream. Spread over ladyfingers. Top with remaining strawberries. Refrigerate until serving. If desired, drizzle with chocolate syrup before serving.
Nutrition Facts : Calories 404 calories, Fat 30g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 169mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
TIRAMISU CHEESECAKE
Tiramisu-flavored cheesecake combines the flavors and richness of tiramisu and NY Cheesecake. Just before serving, grate some semisweet chocolate on the top.
Provided by Marty Fries
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 5h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of the oven.
- Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8-inch springform pan.
- In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix slowly just until smooth. Pour batter over crust in the springform pan.
- Place pan on middle rack of oven. Bake until just set, 40 to 45 minutes. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling, about 30 minutes. Refrigerate for at least 3 hours, or overnight.
- Grate semisweet chocolate over the top right before serving.
Nutrition Facts : Calories 528 calories, Carbohydrate 40.2 g, Cholesterol 188 mg, Fat 36.2 g, Fiber 0.5 g, Protein 10.1 g, SaturatedFat 21 g, Sodium 256.4 mg, Sugar 20 g
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
EASY TIRAMISU
Steps:
- For the soaking syrup: Line an 8-inch or 9-inch round springform pan with plastic wrap, allowing it to drape over the sides. Set aside.
- Mix the espresso, brown sugar and rum in a bowl large enough to fit a ladyfinger, then set aside.
- For the mascarpone cream: Beat the mascarpone, confectioners' sugar and salt in a stand mixer fitted with the whisk attachment on low speed to combine. Scrape the bowl and whip on medium-high until smooth. Turn the mixer on low and slowly add the heavy cream and then the vanilla and coffee liqueur. (The mixture will look like thin cheesecake batter.) Gradually raise the mixer speed to medium and whip until the cream has reached medium peaks, 1 to 2 minutes. Set aside.
- To assemble: Break a ladyfinger in half and give it a quick dip in the soaking syrup, then place in the bottom of the lined pan. Repeat this process to create one layer of dipped ladyfingers. Sprinkle 1 tablespoon chopped chocolate over the ladyfingers. Spoon about a third of the mascarpone cream over the ladyfingers and spread until smooth.
- Repeat the ladyfinger dipping and arranging process to create a second layer of ladyfingers over the cream. Sprinkle on the remaining tablespoon chopped chocolate. Top with the remaining cream and spread smooth. Wrap with plastic wrap and freeze for at least 8 hours, or up to overnight.
- Two hours before serving, unlatch the pan and remove the tiramisu from the pan and plastic wrap to a serving platter. Sprinkle the top of the tiramisu with the cocoa powder.
STRAWBERRY CHEESECAKE TIRAMISU
This is no regular tiramisu-it boasts the best aspects from both strawberry cheesecake and the classic ladyfinger dessert. Swapping zingy limoncello in for traditional rum and opting for a no-bake cheesecake filling makes this a perfect summer mashup dessert.
Provided by Zac Young
Categories dessert
Time 6h25m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Combine the limoncello and 1/3 cup of the sugar in a large bowl. Chop 12 ounces of strawberries (about 10 strawberries) into 1/2-inch chunks (you should have about 2 cups chopped) and add to the limoncello. Stir to combine and set aside to macerate while you make the cheesecake filling.
- Whip the heavy cream in a medium bowl with a handheld electric mixer on medium-high speed until fluffy peaks form, 1 to 2 minutes; set aside.
- Beat the cream cheese, lemon zest, lemon juice, sour cream, vanilla and the remaining 1 cup sugar in a large bowl with the electric mixer on medium-high speed until smooth and creamy, 2 to 3 minutes. Gently fold in the whipped cream with a large rubber spatula.
- Strain the limoncello into a medium bowl (you will need this to soak the ladyfingers) and fold the strawberries into the cream cheese mixture.
- Working quickly, gently dip the ladyfingers into the limoncello for 1 second on each side, then stand them around the ring of an 8-inch springform pan. Layer the ladyfingers on the bottom of the pan, cutting the cookies as needed to make one even layer. Spoon 1/3 of the cheesecake mixture on top and spread with an offset spatula. Repeat two more times with another layer of limoncello-dipped ladyfingers and 1/3 of the cheesecake mixture to make 3 layers total.
- Thinly slice the remaining 4 ounces of strawberries and decorate the top of the cake. Microwave the jam in a glass measuring cup until it is warmed and melted, 15 to 30 seconds. Brush the berries with the jam to glaze them. Refrigerate until the cheesecake is firm to the touch and the ladyfingers are softened, 6 hours and up to overnight.
- Loosen the clasps of the pan to release the pan ring before slicing and serving.
STRAWBERRY CHEESECAKE IN 4 EASY STEPS
Follow our step-by-step recipe for this easy no-cook cheesecake - a delicious summer dessert for all occasions
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Treat
Time 1h30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 393 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
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.
CREAMY TIRAMISU CHEESECAKE
The Italian word "tiramisu" means "pick-me-up" and refers to a dessert of ladyfinger sponge cake dipped in coffee, embracing mascarpone cheese. Work that in with cream cheese and you have a guaranteed picker-upper that redefines a classic. -Mrs. Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Brush bottom of a 9-in. springform pan with butter; sprinkle evenly with cracker crumbs. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) under and around pan. , Dissolve coffee granules in hot water; cool and set aside. Combine brewed coffee and rum extract; brush over flat sides of split ladyfingers. Arrange ladyfingers, rounded sides out, along sides of prepared pan., Beat cream cheese and sugar until smooth. Beat in cream, sour cream, vanilla and reserved dissolved coffee. Add eggs; beat on low speed just until combined. Pour into prepared pan. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Just before serving, dust cheesecake with cocoa.
Nutrition Facts : Calories 470 calories, Fat 33g fat (20g saturated fat), Cholesterol 185mg cholesterol, Sodium 340mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 0 fiber), Protein 9g protein.
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