STRAWBERRY BALSAMIC CHEESECAKE
Delight in this Strawberry Balsamic Cheesecake recipe. The tangy flavor of balsamic vinegar complements the sweet and creamy cheesecake.
Provided by My Food and Family
Categories Dairy
Time 7h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Add vinegar to 1/2 cup sugar in large bowl; stir until sugar is almost dissolved. Add strawberries; stir until evenly coated. Let stand 1 hour; drain, reserving vinegar mixture.
- Meanwhile, combine wafer crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
- Heat oven to 325°F. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Arrange half the strawberries over prepared crust. Pour cream cheese mixture over strawberries.
- Bake 45 to 50 min. or until center is almost set, covering loosely with foil for last 15 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Bring reserved vinegar mixture to boil in small saucepan; simmer on medium heat 5 min. or until mixture is reduced to syrup-like consistency, measuring about 1/2 cup. Cool completely.
- Spoon vinegar mixture over cheesecake. Top with remaining strawberries.
Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 115 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
MASCARPONE CHEESECAKE WITH BALSAMIC STRAWBERRIES
Categories Cake Fruit Dessert Bake Vinegar Cream Cheese Strawberry Spring Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Tightly wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Mix biscotti crumbs and butter in bowl. Press mixture evenly onto bottom (not sides) of prepared pan. Chill 30 minutes.
- Preheat oven to 350°F. Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth. Add eggs 1 at a time; beat just until blended. Spread cheese mixture evenly over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
- Transfer cake to rack; cool 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.)
- Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl. Let stand at room temperature until juices form, about 30 minutes.
- Cut cake into wedges. Spoon strawberries alongside and serve.
CHEESECAKE SUNDAE WITH STRAWBERRY BALSAMIC
Make our Cheesecake Sundae with Strawberry Balsamic for a great dessert. This rich and creamy cake will have your family crowding around to try it!
Provided by My Food and Family
Categories Recipes
Time 2h20m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Beat first 3 ingredients in medium bowl with mixer until blended. Whisk in COOL WHIP. Scoop cream cheese mixture into 12 balls, using about 1/3 cup cream cheese mixture for each ball; place in single layer in foil-lined pan. Freeze 2 hours.
- Meanwhile, melt butter in medium skillet on medium heat. Add strawberries; cook 3 min. or until slightly softened, stirring occasionally. Stir in 2 Tbsp. brown sugar; cook 1 min. Remove from skillet.
- Mix vinegar and remaining brown sugar in same skillet until blended; bring to boil, stirring constantly. Simmer on medium-low heat 8 min. or until mixture is reduced by half, stirring frequently. Stir into berry mixture. Cool, then refrigerate until ready to serve.
- Reserve 1 Tbsp. graham crumbs; roll cheesecake balls in remaining crumbs until evenly coated. Sprinkle reserved crumbs onto large plate just before serving; top with cheesecake balls and berry mixture.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 34 g, Fiber 2 g, Sugar 22 g, Protein 3 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
STRAWBERRY-STRAWBERRY CHEESECAKE
Categories Cake Dessert Bake Cream Cheese Strawberry Spring Shavuot Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- For crust:
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Grind cookies in processor to coarse crumbs. Add butter and blend until crumbs are evenly moistened. Press crumb mixture over bottom and 1 inch up sides of prepared pan. Bake crust until just golden, about 8 minutes. Set aside while preparing filling. Maintain oven temperature.
- For filling:
- Puree thawed strawberries and juices in processor until smooth. Measure 3/4 cup puree (reserve any remaining puree for another use); do not wash bowl. Add cream cheese and sugar to processor. Blend until smooth. Using on/off turns, blend in flour. Add eggs; process until smooth, scraping down sides of bowl occasionally. Add 3/4 cup strawberry puree, lemon juice, vanilla extract, and almond extract; process until well blended. Transfer filling to prepared crust.
- Bake cake until center is softly set and edges begin to color, puff and crack, about 1 hour 15 minutes. Place hot cheesecake on rack. Refrigerate uncovered on rack until cold, at least 4 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
- For topping:
- Using small knife, cut around pan sides to loosen cake; remove pan sides. Stir jelly in heavy saucepan over low heat until melted. Arrange berry halves atop cheesecake in concentric circles; brush with warm jelly to glaze. Chill at least 1 hour and up to 8 hours.
MASCARPONE CHEESECAKE WITH BALSAMIC STRAWBERRIES
This is the best cheesecake I have ever made or eaten! I think the mascarpone is key and the balsamic strawberries is a must. It elevates this cheesecake to a different level. Recipe is from Wente Vineyards Restaurant in Livermore, California.
Provided by Grace Lynn
Categories Cheesecake
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Tightly wrap outside of a 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil.
- Mix biscotti crumbs and butter in bowl.
- Press mixture evenly onto bottom (not sides) of prepared pan.
- Chill 30 minutes.
- Preheat oven to 350 degrees.
- Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth.
- Add eggs 1 at a time; beat just until blended.
- Spread cheese mixture evenly over crust in pan.
- Place springform pan in large roasting pan.
- Pour enough hot water into roasting pan to come halfway up sides of springform pan.
- Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
- Transfer cake to rack; cool 1 hour.
- Chill overnight.
- (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.) Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl.
- Let stand at room temperature until juices form, about 30 minutes.
- Cut cake into wedges.
- Spoon strawberries alongside and serve.
More about "strawberry balsamic cheesecake recipes"
STRAWBERRY BALSAMIC CREME FRAîCHE CHEESECAKE
From adventuresincooking.com
5/5 (1)Estimated Reading Time 5 minsCategory Dessert
- For the cheesecake, mix the sliced strawberries, sugar, balsamic vinegar, and peppercorns together in a small saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer for 25 to 30 minutes, until the strawberries have softened and released some of their juices. Remove from heat and allow the mixture to cool for 10 minutes before pureeing in a blender or food processor until smooth and the peppercorns are crushed. Set aside.
- For the crust, mix together the graham cracker crumbs, sugar, and butter in a medium bowl until sand-like in texture. Empty the bowl into the bottom of the springform pan and press it into an even layer at the bottom. Place a sheet of tin foil on the bottom of a large casserole pan, then place the the springform pan onto the sheet and push the foil up around the bottom of it (this will help keep water from leaking into the springform pan). Pour water into the casserole pan so that it measures about 1-inch deep, taking care not to splash any into the springform pan. Pour the cheesecake mixture into the springform pan and place the whole casserole dish in the oven. Bake until the top of the cheesecake is golden brown and the cheesecake is still slightly jiggly but set, about 1 hour and 30 minutes.
- Turn the oven off and leave the door ajar to allow it to gradually cool to room temperature, then remove the springform pan from the casserole pan and place the springform pan in the refrigerator for at least 4 hours. Remove it from the refrigerator and remove the sides of the springform pan and the side pieces of parchment paper. Spread the reserved 1/3 cup of the strawberry puree over the cheesecake and top with the desired amount of fresh strawberries. Serve immediately.
STRAWBERRY BASIL BALSAMIC SAUCE WITH CHEESECAKE
From cookingwithruthie.com
Cuisine AmericanTotal Time 25 minsCategory DessertCalories 192 per serving
- In a large sauce pan over medium high heat bring juice from strawberries, water, wine, and sugar to boil.
- Add balsamic vinegar, red wine vinegar, 1/4 cup basil, lemon juice, and sea salt; simmer for 10 minutes or until reduced by 1/3; stirring occasionally.
THE BEST NO BAKE BALSAMIC STRAWBERRY CHEESECAKE
From thelemonapron.com
Reviews 2Category DessertServings 10Estimated Reading Time 8 mins
- Spray a 20cm (8 in) springform cake tin and line the bottom and sides with parchment paper. Don't use butter as it will harden in the fridge and make it harder to release the side walls of the pan.
- Place the berries, the jam and the balsamic vinegar into a small food chopper or blender. An immersion blender in a tall narrow jar (the one it came with) is perfect to get these to blend into an even purée. If you can't get all the bits chopped down finely, that's alright, it will make for a lovely confetti throughout the filling. Set aside.
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