STRAWBERRY PIZZA
From Elk Ridge, Utah, Kara Cook predicts, "Both strawberry and cheesecake lovers will delight in this fruity treat. My family requests this sweet pizza every strawberry season."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour., On a floured surface, roll dough into a 13-in. circle. Transfer to an ungreased 12-in. pizza pan. Build up edges slightly. , Bake at 350° for 18-22 minutes or until lightly browned. Cool completely., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. Arrange sliced strawberries on top., In a large saucepan, combine the sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving.
Nutrition Facts : Calories 238 calories, Fat 10g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 177mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
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
STRAWBERRIES-AND-CREAM CHEESECAKE
This dessert is proof that cheesecake can be as unexpected as it is delicious. Thanks to intense oven-roasted strawberries, folded into a blend of tangy mascarpone and cream cheese, this treat will please on every level.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees. Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat. Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 1 hour 30 minutes. Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely.
- Raise oven temperature to 350 degrees. Stir together graham cracker crumbs, 3 tablespoons sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9-inch springform pan to make an even layer. Bake until crust is firm to the touch and has just darkened, about 10 minutes. Transfer pan to a wire rack, and let crust cool completely.
- Reduce oven temperature to 325 degrees. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add remaining cup sugar and the salt. Scrape down sides of bowl; add eggs, 1 at a time, mixing well after each addition. Scrape down sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes. (Reserve vanilla bean for another use.)
- Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine. Pour strawberry-cream cheese mixture on top of crust; smooth with an offset spatula. Carefully spoon dollops of plain cream cheese mixture on top, smoothing with an offset spatula.
- Wrap the exterior of the springform pan in 2 layers of foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until set, about 1 hour to 1 hour 10 minutes. Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until cold, at least 4 hours (up to overnight).
STRAWBERRY CHEESECAKE PIZZA
This is like a homemade cheesecake on a large sugar cookie! This is so good. Made it last night and just had to share the recipe. I'm pretty sure I got this out of a Taste Of Home cookbook. I did add a little jelly to the cream cheese mixture because I don't really like cream cheese and it was so good that way. The time does not include cooling.
Provided by MargaretsKitchen
Categories Cheesecake
Time 1h
Yield 1 pizza, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- 1. Cream together margarine and 1/2 cup sugar. Beat for two minutes. Beat in egg and extracts.
- 2. Combine flour, baking powder and salkt. Gradually add to creamed mixture and mix well.
- 3. Cover and refrigerate for 1 hour. Then, on a floured surface, roll doll into a 13-in circle.
- 4. Transfer to pizza pan (the recipe says ungreased but I used Pam).
- 5. Bake at 350 degrees for 18 - 22 minutes or until lightly browned. Cool.
- 6. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. Slice two cups of the strawberries and arrange sliced strawberries on top.
- 7. In a saucepan, combine the sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. (It wouldn't boil for me, I just cooked it for about 5 minutes until it was nice and thick). Cool slightly. Spoon over strawberries.
- 8. Refrigerate until serving.
Nutrition Facts : Calories 295.9, Fat 10.8, SaturatedFat 3.9, Cholesterol 32, Sodium 260.8, Carbohydrate 46.8, Fiber 1.3, Sugar 32.2, Protein 4.1
PRETTY STRAWBERRY PIZZA
In this simply elegant dessert, a fresh strawberry topping covers a rich cream cheese filling. Guests of all ages will delight in slices of this eye-fetching finale.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 slices.
Number Of Ingredients 15
Steps:
- In a small bowl, cream butter and brown sugar until light and fluffy. Stir in flour and pecans. Pat onto a 12-in. pizza pan. Bake at 400° for 10-12 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in whipped topping until blended. Spread over crust., For topping, combine the sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved., Cool to room temperature, stirring occasionally. Place strawberries in a large bowl; add gelatin mixture and gently toss to coat. Spoon over cream cheese layer. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 451 calories, Fat 29g fat (17g saturated fat), Cholesterol 61mg cholesterol, Sodium 195mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
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