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.
STRAWBERRIES WITH BALSAMIC VINEGAR
Steps:
- Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
- Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.
VANILLA CAKE WITH VANILLA CREAM CHEESE FROSTING
Provided by Food Network
Categories dessert
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Whisk together the flour, baking powder and salt in a medium bowl.
- Combine the butter, oil and granulated sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Using a rubber spatula, scrape down the sides of the bowl as needed. Beat in the vanilla and vinegar.
- Add the flour mixture in 3 batches, alternating with the milk, beating on low speed until just incorporated. Scrape the sides of the bowl as needed.
- Transfer the batter to the prepared baking dish, spreading and smoothing the top with an offset spatula. Bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool the cake completely on a wire rack.
- For the frosting: Combine the cream cheese and butter in a large bowl. Beat with an electric mixer on medium-high speed until soft and fluffy. With the mixer on low speed, add the confectioners' sugar 1/2 cup at a time, beating until smooth, then beat in the vanilla.
- Spoon the frosting onto the cooled cake and spread it evenly with an offset spatula. Garnish with fresh berries if using. Cut the cake into squares and serve.
VANILLA CHEESECAKE
To me, there is nothing better than a simple, elegant cheesecake where the vanilla takes center stage. And when I'm feeling decadent, I'll add the rich chocolate ganache topping. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet. , Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Nutrition Facts : Calories 551 calories, Fat 37g fat (21g saturated fat), Cholesterol 159mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.
BALSAMIC STRAWBERRIES WITH WHIPPED MASCARPONE CHEESE
My neighbor brought this over one evening for my husband and I to sample. We just happened to be entertaining some guests, and hadn't planned a dessert. When the meal ended, I brought out the two portions and divided it carefully amongst the group. We practically licked our bowls clean, this was so wonderful. He had pulled the recipe from epicurious. Makes a beautiful presentation, very simple, very good. just be certain to use a good-quality balsamic.
Provided by skat5762
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan.
- Stir over medium heat until sugar dissolves.
- Boil until syrup is reduced to scant 1/4 cup, about 3 minutes.
- Transfer to small bowl; cool completely.
- (Can be made 2 days ahead. Cover and refrigerate.) Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl.
- Whisk until thick soft peaks form.
- Cover and refrigerate up to 4 hours.
- Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend.
- Let stand 30 minutes, stirring occasionally.
- Divide berries and syrup among 6 goblets.
- Top with mascarpone mixture.
STRAWBERRIES WITH BALSAMIC VINEGAR
This is a unique, gourmet way to serve this fantastic summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves.
Provided by HOOLIE
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.
Nutrition Facts : Calories 59.6 calories, Carbohydrate 14.9 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 12.7 g
VANILLA CREAM CHEESECAKE WITH BALSAMIC STRAWBERRIES
A lovely special-occasion dessert. This cheesecake doesn't have a crust, so you might want to serve it with some tuiles or other biscuits for a bit of crunch. Overnight chilling of the cheesecake and chilling of the strawberries not included in prep time. Untested by me so times are estimated only. By chef Paul Wilson, printed in the Herald-Sun newspaper.
Provided by westivan
Categories Cheesecake
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cheesecake: Preheat oven to 120deg C (250F).
- Put cheese, vanilla, lemon zest and 115g of the sugar into a mixing bowl. Beat until you have a creamy, smooth paste. Gradually add the egg yolks and then gradually stir in the sour cream.
- Beat the egg whites to soft peaks and gradually add the remaining 35g of sugar. Continue beating to a stiff, meringue-like texture.
- Fold the egg-white mixture into the cream cheese mixture.
- Prepare your 6cm diameter (2.5in) moulds. If using non-stick pudding or dariole moulds, spray lightly with oil or cooking spray. If using ramekins (ie NOT non-stick), line with 2 layers of cling wrap, being sure it overhangs the sides.
- Transfer the mixture into the moulds and place into a bain-marie (warm water bath). Cook for 20-25minutes, until risen and firm to touch. Remove from the tray and refrigerate overnight.
- Balsamic strawberries: Cut stalks off the strawberries and then cut in half lengthways.
- Combine vinegar and sugar in a pan and boil to a light syrup. Add the wine and allow to cool.
- Pour the cooled mixture over the halved strawberries and refrigerate until needed.
- To serve: Warm a small, sharp, thin knife in boiling water and run carefully around edge of cheesecake mould. Dip the mould briefly in boiling water for 30 seconds to loosen cheesecake, then invert onto serving plate. Arrange strawberries halves around the cake and drizzle them with a little of the balsamic syrup.
Nutrition Facts : Calories 719.2, Fat 33.7, SaturatedFat 20.2, Cholesterol 191.4, Sodium 231.1, Carbohydrate 99.2, Fiber 2, Sugar 92.5, Protein 9.8
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