Best 2 Strawberries And Wine Flower Cheesecake Recipes
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
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
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