DOUBLE STRAWBERRY CHEESECAKE
This creamy pink dessert breaks out of the usual strawberry cheesecake mold. Instead of two distinct layers (creamy cheesecake on the bottom, bright red berries on top), the berries and cream cheese mixture are puréed together until smooth, silky and deeply flavored. A little red wine adds complexity and intensifies the rosy color, but feel free to use water or orange juice instead. Just don't skip the goat cheese, which tamps down the sweetness and adds a mild and pleasant earthiness to the cake without being an obvious ingredient. You can make this three days ahead; store it in the refrigerator until just before serving. It's at its best served cold.
Provided by Melissa Clark
Categories project, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Prepare the crust: In the bowl of an electric mixer or a food processor, cream together butter and brown sugar until smooth, about 1 minute. Beat in honey.
- In a separate bowl, whisk together flours, cocoa, salt and cinnamon. With mixer running on low speed or using the pulse button on the food processor, add dry ingredients to butter mixture in two batches. Scrape dough onto a sheet of plastic wrap. Flatten into a disk and chill for at least 2 hours or overnight.
- Place dough round between two sheets of parchment or wax paper. Working quickly, roll out dough to a thickness of 1/8 inch. If dough becomes sticky, chill in refrigerator until firm. Transfer dough to an 8- or 9-inch springform pan. Press into bottom of pan and 2/3 up the sides (don't worry if the sides aren't even). Prick bottom with a fork. Refrigerate 20 minutes.
- Heat oven to 325 degrees. Place pan on a baking sheet and transfer it to oven; bake until crust is golden and dry to touch, about 25 minutes. Cool completely on a wire rack.
- Meanwhile, prepare the filling: Put red wine in a small saucepan and sprinkle gelatin on top. Let rest for 5 minutes, until absorbed. Put pan over low heat and stir until gelatin dissolves. Don't let gelatin boil, which impedes its gelling power. Let cool.
- In a food processor or electric mixer, combine cream cheese, granulated sugar and goat cheese; blend until smooth. Stop once or twice to scrape down sides of bowl and blend again. Add chopped berries and gelatin mixture and blend until incorporated (berries will break down to a purée, which is fine). Scrape mixture into cooled crust; cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight. Top with sliced or whole strawberries before serving.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 25 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 15 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams
STRAWBERRY CHEESECAKE WITH DOUBLE-BERRY SAUCE
What's the secret to amazing cheesecake with less than half the fat and calories of most other cheesecakes? Yogurt!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 2/3 cup sugar and eggs; beat on medium about 2 min or until smooth. Add yogurt and flour; beat on low speed until smooth. Carefully spread batter over crumbs in pan.
- Bake 1 hr 15 min to 1 hr 25 min or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. (Do not insert knife to test for doneness because hole could cause cheesecake to crack.) Turn off oven; cool in oven 30 min with door closed. Remove from oven; run knife around side of pan to loosen. Cool on cooling rack 30 min. Cover; refrigerate at least 3 hr. Carefully remove side of pan.
- Meanwhile, in food processor, place raspberries and 3 Tbsp sugar. Cover, process until smooth. Drizzle sauce over wedges of cheesecake; top with strawberries. Store covered in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 23 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 18 g, TransFat 0 g
DOUBLE LEMON CHEESECAKE
Sandwiched between a vanilla wafer crumb crust and a zingy lemon glaze, this creamy cheesecake is a shoo-in to win Best Lemon Cheesecake in your house.
Provided by My Food and Family
Categories Dairy
Time 6h
Yield Makes 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
- Separate one of the eggs. Cover and refrigerate egg yolk for later use. Set egg white aside. Beat cream cheese, 1 cup sugar, the flour, lemon zest, 2 Tbsp. lemon juice and the vanilla in large bowl with electric mixer on medium speed until well blended. Add egg white and remaining 3 whole eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 50 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
- Mix 3/4 cup sugar and cornstarch in medium saucepan; gradually stir in 1/2 cup water and 1/4 cup juice until well blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Beat reserved egg yolk lightly with fork. Stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; mix until well blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. Spoon glaze over cheesecake. Refrigerate until set.
Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 105 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
DOUBLE LAYER NO BAKE STRAWBERRY CHEESECAKE
This recipe is super-simple and easy to make. If you want to impress friends and family and do not like to bake, this recipe is for you. With a few easy to find ingredients you can create a fancy dessert in no time! This recipe is also easy for kids to make as well. Be sure to keep an eye on your kids while still making the experience fun and exciting!
Provided by GorillaRiot
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth.
- Beat in the whipped topping until well mixed.
- Spread about half of the cream cheese mixture into the graham cracker crust.
- Spread the strawberry preserves in an even layer over the cream cheese mixture.
- Top the preserves with the remaining half of the cream cheese filling.
- Cover with plastic wrap and refrigerate until set, about 1 hour.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 36.9 g, Cholesterol 20.5 mg, Fat 20.9 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 13.3 g, Sodium 178.3 mg, Sugar 30.4 g
STRAWBERRY LEMONADE CHEESECAKE
I thought of making this cheesecake when I wanted to combine strawberry with a classic lemon ricotta cheesecake recipe a friend gave me, the result was a light, lemon-flavored cheesecake with a swirl of strawberry in every bite! You may also use reduced fat ingredients when making this cheesecake, if you desire. Garnish with lemon slices if desired.
Provided by sweet sakura
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10h43m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch springform pan.
- Combine graham cracker crumbs, 1/2 cup melted butter, and 1/3 cup white sugar in a bowl until well mixed; press into the prepared springform pan.
- Bake in the preheated oven until crust is lightly browned, 8 to 10 minutes.
- Beat cream cheese and ricotta cheese together in a bowl using an electric mixer on medium speed until creamy and smooth, about 3 minutes. Add 1 1/2 cup white sugar; beat on low speed until well blended, about 2 minutes.
- Stir 1/2 cup melted butter, cornstarch, flour, lemon juice, lemon zest, and vanilla extract into cream cheese mixture until combined. Gently stir eggs, 1 at a time, into mixture; fold in sour cream just until batter is mixed. Pour batter over the crust. Pour strawberry pie filling over the batter. Gently swirl strawberry pie filling into batter using a butter knife just enough to form a swirl pattern on the top.
- Bake in the preheated oven without opening the door for 1 hour 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour more.
- Remove cheesecake form oven and cool on a wire rack for 2 hours. Cover and refrigerate cheesecake, 6 hours to overnight. Remove springform and slice.
Nutrition Facts : Calories 649.4 calories, Carbohydrate 56.8 g, Cholesterol 172.3 mg, Fat 42.5 g, Fiber 0.8 g, Protein 11.8 g, SaturatedFat 25.5 g, Sodium 403.3 mg, Sugar 40.1 g
LEMON STRAWBERRY CHEESECAKE
Make and share this Lemon Strawberry Cheesecake recipe from Food.com.
Provided by - Momma Loon
Categories Cheesecake
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Ground graham crackers. Melt butter. Then mix butter and crackers together with a spoon.
- Press into bottom and sides of a 10-inch springform pan. Bake 5 minutes and remove.
- Put cream cheese into blender and blend with low speed until smooth. Keep blending at low speed and add one after another: eggs, sugar, lemon zest (grated) and vanilla. Blend until the whole mixture is fluffy.
- Pour into crust in the springform pan and bake about 1 hour until center is set. Let cool down and put in refrigerator to chill for at least 4 hours.
- Glaze
- Combine 2 tablespoons sugar, currant jelly and water in a small pot. Bring to a boil and simmer for about 3 minutes. Let cool down.
- Lemon Strawberry Cheesecake.
- Remove sides of cake pan and place on serving plate. Arrange strawberries in an even layer, cut-side down, over top of cake. Dab the strawberries with glaze and store cake in the refrigerator.
- After about 3 hours your cheesecake is ready for eating!
DOUBLE BERRY BARS
These are a riff on a treat I loved as a child: little cheesecake bars with ribbons of jam and a drizzle of frosting on top. They are great to keep in the fridge when I've got a craving for something sweet or to serve as dessert for a party.
Provided by Kardea Brown
Categories dessert
Time 5h10m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
- Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
- For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
- For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.
LEMON CHEESECAKE WITH STRAWBERRIES AND PORT GLAZE
Categories Cake Dessert Bake Cream Cheese Strawberry Lemon Port Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 24
Steps:
- For crust:
- Preheat oven to 350°F. Blend graham cracker crumbs and sugar in processor. With machine running, add melted butter and lemon juice; blend until crumbs are evenly moistened. Press crumb mixture onto bottom and 2 inches up sides of 10-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze crust 15 minutes. Bake crust until set, about 10 minutes. Cool completely. Maintain oven temperature.
- For filling:
- Using electric mixer, beat first 3 ingredients in large bowl until fluffy and smooth, stopping occasionally to scrape down sides of bowl. Add sour cream, whipping cream, lemon juice, and vanilla and beat just to blend, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, beating just to blend after each addition.
- Pour filling into crust (filling will just fill crust). Place springform pan on rimmed baking sheet. Bake cheesecake until top appears set, puffed, and golden at edges but still moves slightly all over when shaken, about 55 minutes. Cool cake 5 minutes.
- Meanwhile, prepare topping:
- Mix sour cream, sugar, and vanilla in medium bowl.
- Spoon topping over hot cake, spreading to edge of pan and covering completely. Bake 10 minutes. Transfer cake to rack; cool 10 minutes. Run sharp knife around top 1/2-inch edge of cake to loosen. Place hot cheesecake directly in refrigerator; chill uncovered overnight.
- For port syrup:
- Stir Port, sugar, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves. Boil until liquid is reduced to 3/4 cup, stirring occasionally, about 25 minutes. Cool. Mix in lemon peel. (Cake and syrup can be prepared 2 days ahead. Cover cake and keep refrigerated. Cover syrup and let stand at room temperature.)
- Starting below stem end of each berry half, make 3 lengthwise slits through tip. Fan berries and place around edge of cake. (Can be made 8 hours ahead. Cover; chill.)
- Release pan sides. Slice cake and drizzle with Port syrup. Serve syrup alongside.
NO-BAKE STRAWBERRY-LEMON CHEESECAKE
Make this strawberry-lemon cheesecake with crisp ladyfingers! This No-Bake Strawberry-Lemon Cheesecake is an impressive dessert for any occasion.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Line 9-inch square pan with foil, with ends of foil extending over sides. Arrange ladyfingers on bottom of prepared pan. Cover with 1-1/2 cups sliced berries.
- Beat cream cheese, sugar and lemon juice in large bowl with mixer until blended. Stir in COOL WHIP. Spread over berries in pan.
- Refrigerate 3 hours or until firm. Top with remaining sliced berries. Use foil handles to lift cheesecake from pan before cutting into bars.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
DOUBLE LEMON CHEESECAKE
Provided by Kay Schlozman
Categories Cake Food Processor Dessert Bake Kid-Friendly Cream Cheese Lemon Chill Sour Cream Bon Appétit Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Blend first 6 ingredients in processor until smooth. Pour mixture into crust. Bake until cake filling is just set, about 35 minutes. Cool cheesecake slightly.
- Combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Spread mixture evenly over cheesecake. Bake 10 minutes. Cool. Refrigerate cake overnight. (Can be prepared 2 days ahead.) Cut into wedges and serve.
DOUBLE STRAWBERRY LEMON CHEESECAKE
Make and share this Double Strawberry Lemon Cheesecake recipe from Food.com.
Provided by thinkfirst
Categories Cheesecake
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a blender, blend boiling water with lemon jello until dissolved.
- With blender still running, add lemon zest, lemon juice, cream cheese, and cottage cheese. Blend until smooth.
- Fold in the Cool Whip until fully mixed.
- Put a few inches of cheese mix in the bottom of the graham cracker crust.
- Pour a layer of diced strawberries on top, then another layer of cheese mixture.
- Let pie set up in refrigerator for a few hours.
- Serve with a scoop of diced strawberries on the top.
Nutrition Facts : Calories 417.8, Fat 25.8, SaturatedFat 13.7, Cholesterol 36.4, Sodium 430.6, Carbohydrate 40.9, Fiber 1.2, Sugar 30.7, Protein 7.8
More about "double strawberry lemon cheesecake recipes"
STRAWBERRY LEMON CREAM CHEESE POUND CAKE + VIDEO …
From noblepig.com
STRAWBERRY LEMON CAKE - KETO, LOW CARB - JOY FILLED EATS
From joyfilledeats.com
STRAWBERRY LEMON CHEESECAKE DELIGHT - THE BAKING …
From thebakingchocolatess.com
NO-BAKE CHEESECAKE RECIPE (VIDEO)
From natashaskitchen.com
STRAWBERRY LEMON CHEESECAKE - KITCHEN FUN WITH MY 3 …
From kitchenfunwithmy3sons.com
DOUBLE STRAWBERRY CHEESE CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
STRAWBERRY LEMON CHEESECAKE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
STRAWBERRY-LEMON CHEESECAKE RECIPE | MYRECIPES
From myrecipes.com
Servings 12Calories 196 per serving
- Combine graham cracker crumbs, melted butter, and 1 tablespoon sweetener; press on bottom and up sides of a 10-inch springform pan coated with cooking spray.
- Bake at 350° for 10 minutes. Remove from oven. Wrap outside of pan with heavy-duty aluminum foil.
- Beat ricotta cheese, cream cheese, and sour cream at medium speed with an electric mixer until smooth. Add 3/4 cup sweetener, flour, 2 1/2 tablespoons lemon juice, and vanilla, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Pour batter into prepared pan. Pour water to a 1-inch depth in a broiler pan. Place springform pan in water pan.
- Bake at 350° for 25 to 30 minutes. Turn oven off. Let cheesecake stand in oven 1 hour. (Do not open oven door.) Remove springform pan from water pan; remove foil from springform pan. Cool cheesecake in pan at room temperature 4 hours. Cover and chill 8 hours.
STRAWBERRY DOUBLE FROMAGE CHEESECAKE • COOK TIL DELICIOUS
From cooktildelicious.com
STRAWBERRY LEMON CHEESECAKE | VIDEO - NISH KITCHEN
From nishkitchen.com
LEMON CHEESECAKE BARS {EASY DESSERT RECIPE} – WELLPLATED.COM
From wellplated.com
NO-BAKE STRAWBERRY LEMONADE CHEESECAKES - MY BAKING ADDICTION
From mybakingaddiction.com
DOUBLE LEMON CHEESECAKE BAR RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
STRAWBERRY LEMON CHEESECAKE CAKE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
DOUBLE STRAWBERRY CHEESECAKE | GRAHAM PIE, STRAWBERRY …
From pinterest.ca
DOUBLE STRAWBERRY LEMON CHEESECAKE RECIPE - FOOD.COM
From pinterest.com
LEMON CHEESECAKE WITH STRAWBERRY CRUST - BACK FOR SECONDS
From backforseconds.com
DOUBLE STRAWBERRY CHEESECAKE RECIPE - NYT COOKING
From morelink.live
NO BAKE STRAWBERRY LEMONADE MINI CHEESECAKES - HANDLE THE HEAT
From handletheheat.com
PHILADELPHIA DOUBLE LEMON CHEESECAKE BARS - ALL INFORMATION …
From therecipes.info
DOUBLE-LEMON CHEESECAKE BARS - READER'S DIGEST CANADA
From readersdigest.ca
STRAWBERRY CHEESECAKE BARS - 3 SIMPLE LAYERS - SUGAR SALT MAGIC
From sugarsaltmagic.com
DOUBLE-LEMON RASPBERRY CHEESECAKE RECIPE | MYRECIPES
From myrecipes.com
STRAWBERRY AND LEMON CHEESECAKE - YOUNG LIVING NEW ZEALAND
From youngliving.com
EASY STRAWBERRY LEMON CHEESECAKE - A PERFECT FEAST
From aperfectfeast.com
NO BAKE STRAWBERRY LEMON CHEESECAKE BARS
From justisafourletterword.com
STRAWBERRY LEMON CHEESECAKE IN A JAR {NO-BAKE}
From whatjessicabakednext.com
LEMON CHEESECAKE STUFFED STRAWBERRIES - RECIPE RUNNER
From reciperunner.com
LEMON CHEESECAKE WITH STRAWBERRY CRUST - BACK FOR SECONDS
From backforseconds.com
DOUBLE LEMON CHEESECAKE BAR RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
LEMON CHEESECAKE WITH STRAWBERRY SWIRL - HIDDEN PONIES
From hiddenponies.com
DOUBLE STRAWBERRY CHEESECAKE RECIPE | RECIPE | STRAWBERRY …
From pinterest.com
NO BAKE STRAWBERRY LEMON CHEESECAKE - SWEET SAVORY PLATE
From sweetsavoryplate.com
RECIPE TO THE DELICIOUS STRAWBERRY LEMON CHEESECAKE
From wonderpastry.com
EASY LEMON CHEESECAKE (NO BAKE) - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
STRAWBERRY LEMON CHEESECAKE | RECIPES | FEASTMAGAZINE.COM
From feastmagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love