Strawberry Cream Cheese Glaze Recipes

EASY STRAWBERRY CREAM CHEESE FROSTING

Steps:

• Puree strawberries in a blender or food processor until smooth.
• Combine cream cheese and butter in a large bowl; beat with an electric mixer until creamy and smooth. Blend in vanilla extract. Gradually beat in confectioners' sugar until smooth. Fold in strawberry puree until frosting is desired flavor and consistency.

STRAWBERRY-CREAM CHEESE FILLING

Steps:

• Put cream cheese, butter, and sugar into mixer bowl; mix until creamy. Mix in vanilla. Puree strawberries in a food processor; strain. Mix 3/4 cup puree into cream cheese mixture (reserve remaining puree for Swiss-Meringue Buttercream). Use immediately or refrigerate airtight up to 3 days; stir before using.

GLAZED STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.

STRAWBERRY GLAZED CREAM CHEESECAKE

Steps:

• Heat oven to 350°F.
• In medium bowl, thoroughly combine crust ingredients. Press firmly on bottom of lightly buttered 10" springform pan.
• In large mixer bowl, beat cream cheese until smooth. Add remaining filling ingredients, beat thoroughly. Spoon over crust. Place pan on cookie sheet to catch any butter that might drip out. Bake 40-45 minutes. (Cheesecake may rise slightly and crack in several areas; it will settle again, cracks will minimize and topping will cover it.) Remove from oven and let stand at room temperature for 15 minutes. Keep oven on at 350°F.
• In medium bowl, combine topping ingredients until well blended. Spoon topping over cheesecake, starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Cool. Refrigerate cheesecake for at least 24 hours, preferably 2-3 days.
• Several hours before serving, wash, hull and completely dry strawberries on paper towels.
• In small saucepan, combine a little jelly with cornstarch; mix well. Add remaining jelly, liqueur and water. Cook and stir over medium heat until mixture thickens and is clear (about 5 minutes). Cool to lukewarm, stirring occasionally.
• Using knife, loosen cheesecake from pan; remove springform. Arrange berries, pointed sides up, over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Refrigerate until glaze is set.

STRAWBERRY CREAM CHEESE GLAZE

Steps:

• At high speed beat cream cheese and sugar until smooth.
• Stir in mashed strawberries.
• Add water (if needed) and continue until spreading consistency.

STRAWBERRY-CREAM CHEESE PIE

Steps:

• Beat cream cheese with an electric mixer until creamy. Add a little powdered sugar at a time, and beat slowly until incorporated. Mix in vanilla.
• Spread cream cheese mixture into the pie crust. Refrigerate until firm, 15 to 30 minutes.
• Meanwhile, combine 3/4 cup of the strawberries, sugar, water, and cornstarch in a blender. Blend lightly. Reserve remaining strawberries.
• Pour blended strawberry mixture into a saucepan over medium heat; stir constantly until boiling. Stir for an additional 2 minutes once it boils; it should thicken very quickly. Remove from the heat and stir a few times while cooling, about 3 minutes.
• Remove chilled pie from the refrigerator and arrange reserved strawberries on top of the cream cheese layer. Pour thickened sauce over top. Return to the refrigerator for at least 2 hours before serving.

STRAWBERRY GLAZE

Steps:

• Blend or puree the strawberries into a liquid.
• Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
• Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.

STRAWBERRY CREAM PIE TO DIE FOR

Steps:

• Stir strawberries with glaze in a bowl and place in refrigerator to chill. Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in a bowl.
• Beat cream in a separate bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. Pour cream mixture into baked pie crust; top with strawberry mixture. Chill at least 1 hour before serving.

GLAZED STRAWBERRY CREAM CHEESE PIE

Steps:

• Mix together the cream cheese, 1/2 cup of the sugar, eggs, and vanilla until light and smooth.
• Spread into the prepared graham cracker crust.
• Bake in a preheated oven at 350 F for 35-40 minutes (Cover crust with a pie shield or a ring of foil if it starts to overbrown).
• As soon as the pie comes out of the oven, immediately spread the sour cream on top.
• Cool completely.
• Place the best looking whole strawberries (tips upward) across the surface of the pie (save some for the topping).
• Mash any remaining berries and combine with 1 cup water in a small pan; cook for 5 minutes.
• Pour through a sieve and return the sieved juices back to the pan.
• Mix the remaining 1/4 cup sugar with the cornstarch and add to the berry juice, along with lemon juice.
• Cook, stirring constantly, until thickened and clear.
• Add a few drops of red food coloring; let cool.
• Carefully spoon glaze over the pie, then chill pie well before serving.