STRAWBERRY CRUMBLE CHEESECAKE SQUARES
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Reserve 20 cookies for later use. Finely crush remaining cookies; place in medium bowl. Melt 6 Tbsp. butter. Add to cookie crumbs along with 1/4 cup sugar; mix well. Press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Arrange 4 cups strawberry slices over crust, overlapping edges as necessary to evenly cover crust. Cover with cream cheese batter.
- Melt remaining butter. Coarsely crush reserved cookies; mix with butter and remaining sugar. Sprinkle over batter.
- Bake 50 to 55 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
- Meanwhile, beat whipping cream in small bowl with mixer on high speed until stiff peaks form. Refrigerate until ready to use.
- Use parchment handles to remove cheesecake from pan before cutting into squares. Top with whipped cream and remaining strawberries.
Nutrition Facts : Calories 350, Fat 25 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 90 mg, Sodium 290 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 19 g, Protein 5 g
STRAWBERRY CHEESECAKE BARS
Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you'll need to thaw them fully before beginning the process.
Provided by Erin Jeanne McDowell
Categories cakes, custards and puddings, dessert
Time 1h45m
Yield One 9-by-13-inch pan (about 15 bars)
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.
- Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2 1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
- Make the filling: In a medium pot, toss the strawberries with 1/4 cup/50 grams granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.
- Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1 1/4 cups/250 grams granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
- Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it's not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.
- Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).
- Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners' sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 14 grams, Carbohydrate 44 grams, Fat 35 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 18 grams, Sodium 347 milligrams, Sugar 33 grams, TransFat 0 grams
STRAWBERRY CHEESECAKE SQUARES
I was craving cheesecake and I wanted lots! So I decided to make them in to squares. 20 yummy squares! Easy to do and perfect for a party! This was my first cheesecake making experience! They were all gone 3 days in my house and tasted even better next day!
Provided by Chef Luny
Categories Cheesecake
Time 1h30m
Yield 20 Squares, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350°F.
- In a bowl, mix up the 1/2 cup melted butter and graham cracker crumbs until there are no dry crumbs left. In a 9x13 pan, pat the graham cracker crumbs down firmly. Bake for 15 minutes.
- Meanwhile as that is baking, In a large bowl whip up the cream cheese, add in sugar, maple syrup, 1/4 cup butter and vanilla. Add in one egg at a time and whip with electric hand mixer until all eggs are well blended.
- Take the graham cracker crust out of the oven. Place and spread evenly the cream cheese mixture and bake for 1 hour. You will want to check 30 minutes in and 15 minutes after. At 40 minutes it looks done but the middle is still raw. Dont be afraid to have darker edges, you'll not burn the cheesecake.
- Once the cheesecake filling is cooked. Chill for 3-5 hours. Then pour the pie filling over and spread evenly. Cut into squares once done!
Nutrition Facts : Calories 322.9, Fat 20.9, SaturatedFat 12.3, Cholesterol 98.6, Sodium 339, Carbohydrate 27.6, Fiber 0.3, Sugar 20.2, Protein 7.2
WILTON'S STRAWBERRY CHEESECAKE SQUARES
This one's a bit different than other recipes with a similar name. Found on the back of a Wilton cake pan label.
Provided by Renegade Chef
Categories Cheesecake
Time 6h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 325°F.
- For the crust:.
- Lightly spray 13x9 pan with vegetable spray.
- Stir graham cracker crumbs, lemon rind, and sugar together in a small bowl.
- Stir in butter.
- Press mixture into the bottom of prepared pan.
- Bake 8 - 10 minutes or until lightly browned.
- Remove from oven and cool.
- For the filling:.
- Beat cream cheese and sugar until light and fluffy.
- Add eggs one at a time; beat thoroughly after each addition.
- Add vanilla and lemon rind; blend until mixed.
- Stir in strawberries.
- Pour mixture into baked crust and bake for 45-50 minutes, just until the center is firm to the touch.
- Turn the oven off and leave the pan inside to cool for 30 minutes with the door closed.
- Remove from oven and cool on rack.
- Refrigerate at least 4 hours or overnight.
- To serve, cut into 3-inch squares and garnish with extra strawberries if desired.
Nutrition Facts : Calories 573.6, Fat 37.2, SaturatedFat 21.8, Cholesterol 205, Sodium 403.8, Carbohydrate 52.4, Fiber 1.1, Sugar 42, Protein 9.8
STRAWBERRY CHEESECAKE SQUARES
Give the no-bake trend a try with these delicious Strawberry Cheesecake Squares. These shareable squares are layered with strawberry jam, cookie crumb and irresistible creamy cheesecake. You'll want to be sure to share these with everyone at the table!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Combine wafer crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of foil-lined 8-inch square pan. Carefully spread jam over crust.
- Mix cream cheese and 1/3 cup sugar in large bowl until blended. Gently stir in COOL WHIP; spoon over jam.
- Refrigerate 3 hours or until firm. Serve topped with strawberries.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CHEESECAKE SQUARES
I love this recipe because it got me an "A" one week in my "Newspaper In Classroom" class back in high school. If we made a recipe we found in the newspaper, and the teacher liked it, he'd grade us well. My teacher's questionable grading practices aside, this is a great recipe!
Provided by TigerJo
Categories Cheesecake
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300F; spray 8x8 pan with non-stick pan spray, set aside.
- In food processor, combine brown sugar, nuts, and flour.
- Add melted butter& blend until crumbly (or combine all with a pastry blender).
- Reserve 3/4c for topping; press remainder firmly in prepared pan.
- Bake for approx 10-12 minutes.
- Meanwhile beat cream cheese and sugar in a medium bow; add remaining ngredients and beat until smooth.
- Pour cheese mixture onto crust; top with reserved crumbs and bake another 25-30 minutes.
- Cool; cut into squares.
Nutrition Facts : Calories 348.9, Fat 23.6, SaturatedFat 12.1, Cholesterol 76.8, Sodium 150.9, Carbohydrate 29.3, Fiber 0.9, Sugar 15.7, Protein 5.7
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- Lightly spray and line a 9x9 square baking pan with parchment paper with long ends. This is so you can lift the cheesecake out of the pan later for easier slicing.
- Process or crush the chocolate wafers until they are finely ground. Blend in the melted butter and mix well, until all the crumbs have been moistened. NO PROCESSOR? Put the cookies in a baggie and whack the heck out of them with a rolling pin.
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