CHEESECAKE-STUFFED STRAWBERRIES
Strawberries stuffed with cheesecake mixture.
Provided by Karen B.
Categories Appetizers and Snacks Fruit
Time 20m
Yield 20
Number Of Ingredients 5
Steps:
- Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealabe bag with a corner snipped.
- Fill cavities of cored strawberries with the cream cheese mixture. Dip filled side of strawberries in the crushed graham crackers to coat.
Nutrition Facts : Calories 61.7 calories, Carbohydrate 5.6 g, Cholesterol 12.3 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 39.7 mg, Sugar 4.3 g
STRAWBERRY CHEESECAKE WITH COCONUT COOKIE CRUST RECIPE BY TASTY
Our producer, Katie Aubin, was challenged to make a five-star dish using ingredients only found at the dollar store. Watch how she transforms different components into a delicious, beautiful and mesmerizing dessert.
Provided by Katie Aubin
Categories Desserts
Time 4h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the cheesecake: Line an 8-inch (20 cm) square baking dish with parchment paper and grease with nonstick spray.
- Add the cookies to the bowl of a food processor. Pulse until broken down into fine crumbs. Transfer to a medium bowl and add the melted butter. Stir until well combined and the consistency resembles wet sand.
- Transfer the cookie crumbs to the prepared baking dish and pat down in an even layer. Set aside.
- Prepare the cheesecake mix according to the package instructions, then spread the filling over the crust in an even layer. Chill in the refrigerator for at least 2 hours.
- Prepare the strawberry jello mix according to the package instructions. Gently ladle half of the jello mixture on top of chilled cheesecake. Return to the fridge and let set until firm, about 90 minutes. Save the remaining jello for another use, if desired.
- Make the meringue: In a small saucepan, combine the sugar and water. Cook over medium heat until the mixture reaches 240°F (115°C).
- Meanwhile, add the egg white to a medium bowl and whip with an electric hand mixer until soft peaks form, about 2 minutes. With the mixer on medium speed, carefully and slowly drizzle in the hot sugar syrup. Increase the mixer speed to high and whip until stiff peaks form. Let cool slightly, then transfer to a piping bag fitted with a piping tip. Set aside until ready to use.
- Make the candy shards: Line a baking sheet with parchment paper. Add the sugar and water to a small saucepan. Heat over medium-high heat until the mixture reaches 295-300°F (145-150°C). Pour the mixture onto the prepared baking sheet and carefully tilt the pan spread in a thin layer. Don't touch the candy, it will be hot! Let sit until the candy cools and hardens, about 2 minutes. Use a meat mallet or spoon to crack the candy into small pieces.
- Make the coulis: In a small bowl, stir together the jam and water. Strain through a fine-mesh sieve to remove any clumps.
- Assemble the cheesecake: Use a pastry brush to lightly brush coulis across each plate. Set a thin slice of cheesecake in the center. Top with crushed wafer cookies, crushed freeze-dried strawberries, raspberry candy, candy shards, small mounds of meringue, and toasted coconut flakes. Sprinkle more garnishes on the plate.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 134 calories, Carbohydrate 17 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 16 grams
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 COCONUT CHEESECAKE
Since this cheesecake needs to chill for several hours,it's easiest to bake it a day ahead of time. Prep and cook times don't reflect this.
Provided by MarieRynr
Categories Cheesecake
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- For crust; preheat oven to 350*F.
- Brush 9 inch diameter cake pan with 2 inch sides with 1 TBs melted butter.
- Line oan with parchment paper; lightly brush paper with some of melted butter.
- Blend crumbs, coconut, sugar and remaining butter in medium bowl.
- Press mixture over bottom of prepared pan.
- Bake crust until lightly browned at edges, about 10 minutes.
- Cool.
- Reduce oven temperature to 300*F.
- For filling; Using electric mixer, beat first 4 ingredients in large bowl until blended.
- Beat in eggs 1 at a time.
- Beat in cream of coconut and rum.
- Pour batter over crust.
- Place cake pan in a large roasting pan.
- Add enough water to roasting pan to come 1 inch up sides of cake pan.
- Cover roasting pan with foil.
- Bake cake 1 hour.
- Remove foil.
- Bake until cake is pale brown, puffed, and just set in center, about 40 minutes.
- Cool cake in water bath 2 hours.
- Remove from water; run knife around cake to loosen.
- Chill cake in pan 3 hours.
- (can be made 2 days ahead. Cover and keep chilled.).
- Preheat oven to 350*F.
- Place cake in oven 2 minutes.
- Remove from oven.
- Place sheet of foil, then 10 inch diameter cardboard round or tart pan bottom on top of cake.
- Turn cake over.
- Shake gently, allowing cake to settle onto foil and round.
- Remove pan and parchment.
- Place plater atop cake and turn cake right side up onto platter.
- Remove round and foil.
- For topping; simmer jam and 2 TBS water in small saucepan.
- Brush top of cake with warm jam.
- Overlap berries atop cake, covereing completely.
- Brush remaining jam over berries and chill.
- (Can be prepared up to 8 hours ahead).
STRAWBERRY FILLED CHEESECAKE
Make and share this Strawberry Filled Cheesecake recipe from Food.com.
Provided by looneytunesfan
Categories Cheesecake
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325*. Wrap outside bottom and side of 10 inch springform pan with foil to prevent leaking. In a small bowl, mix cracker crumbs and 1/4 cup sugar; stir in butter. Press firmly in bottom of pan. Bake 12 to 15 minutes or until set.
- In large bowl, beat cream cheese, 1 cup sugar, the eggs and vanilla with electric mixer on medium speed until smooth. Beat in sour cream. Spread half of mixture (about 3 cups) over crust. Spoon half of pie filling by tablespoonfuls onto cream cheese mixture. Top with remaining cream cheese mixture. (Refrigerate remaining pie filling.).
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool 15 minutes. Run metal spatula carefully along side of cheesecake to loosen. Cool completely, about 1 hour. Cover and refrigerate at least 4 hours.
- To serve, run metal spatula carefully along side of cheesecake to loosen again; remove foil and side of pan. Spoon remaining pie filling over cheesecake.
Nutrition Facts : Calories 393.2, Fat 28.2, SaturatedFat 16.9, Cholesterol 146.7, Sodium 257.7, Carbohydrate 28.7, Fiber 0.2, Sugar 23.3, Protein 7.5
More about "strawberry filled coconut cheesecake recipes"
STRAWBERRY-COCONUT CHEESECAKE RECIPE | BON APPéTIT
From bonappetit.com
Servings 10-12
- Preheat oven to 350°F. Brush 9-inch-diameter cake pan with 2-inch-high sides with 1 tablespoon melted butter. Line pan with parchment paper; lightly brush paper with some of melted butter. Blend crumbs, coconut, sugar, and remaining butter in medium bowl. Press mixture over bottom of prepared pan. Bake crust until lightly browned at edges, about 10 minutes. Cool. Reduce oven temperature to 300°F.
- Using electric mixer, beat first 4 ingredients in large bowl until blended. Beat in eggs 1 at a time. Beat in cream of coconut and rum. Pour batter over crust. Place cake pan in large roasting pan. Add enough water to roasting pan to come 1 inch up sides of cake pan. Cover roasting pan with foil.
- Bake cake 1 hour. Remove foil. Bake until cake is pale brown, puffed, and just set in center, about 40 minutes. Cool cake in water bath 2 hours. Remove from water; run knife around cake to loosen. Chill cake in pan 3 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
- Preheat oven to 350°F. Place cake in oven 2 minutes. Remove from oven. Place sheet of foil, then 10-inch-diameter cardboard round or tart pan bottom on top of cake. Turn pan over. Shake gently, allowing cake to settle onto foil and round. Remove pan and parchment. Place platter atop cake and turn cake right side up onto platter. Remove round and foil.
STRAWBERRY COCONUT CHEESECAKE - RECIPE GIRL
From recipegirl.com
5/5 (2)Category DessertCuisine AmericanCalories 585 per serving
- Preheat oven to 350°F. Brush 9-inch diameter springform pan with 2-inch sides with 1 tablespoon melted butter. Blend crumbs, coconut, sugar, and remaining butter in medium bowl. Press mixture over bottom of prepared pan. Bake crust until lightly browned at edges, about 10 minutes. Cool. Reduce oven temperature to 300°F.
- In a large bowl, use an electric mixer to combine the cream cheese, butter, sugar and cornstarch until well blended. Beat in the eggs 1 at a time. Then beat in the cream of coconut, rum and coconut extract. Pour the batter over the baked crust. Lay out 2 layers of heavy duty foil; set the pan on top of the foil and lift it into a large roasting pan. Fold the sides up to create a "bowl" with the foil. Add enough water to the roasting pan to come 1 inch up the sides of the cake pan (making sure the pan is protected by the foil). Cover the whole roasting pan with foil.
- Simmer the jam and 2 tablespoons of water in a small saucepan. Brush the top of the cheesecake with warm jam. Overlap the berries atop the cheesecake, covering completely. Brush the remaining jam over the berries. If you want to edge the side of the cheesecake with coconut, you can do that too. Chill until ready to serve.
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