Guest guest Posted May 11, 2006 Report Share Posted May 11, 2006 Strawberry Cheesecake recipes; 155339 -- STRAWBERRY GLAZED CHEESECAKE --CRUST:-- 1 3/4 c. fine graham cracker crumbs (about 20) 1/4 c. finely chopped walnuts (opt.) 1/2 c. butter, melted 1/2 tsp. cinnamon --FILLING:-- 3 well-beaten eggs 1/2 c. sugar 1/2 tsp. almond extract 2 c. dairy sour cream 2 (8 oz.) cream cheese 2 tsp. vanilla 1/4 tsp. salt --GLAZE (opt.):-- 2 c. fresh strawberries 3/4 c. water 2 tbsp. cornstarch 1/2 c. sugar Make crust and press to sides and bottom of 9 inch springform pan. Sides should be 1 3/4 inches high. FILLING: Combine eggs, cream cheese, 1/2 cup sugar, vanilla, almond extract and salt. Beat until smooth. Blend in sour cream. Pour in crust. Bake at 375 degrees for 30 minutes or just until set. Chill thoroughly 4 to 5 hours. Filling will be soft. GLAZE: Crush 1 cup strawberries. Add water and cook 2 minutes, stirring constantly. Cook and stir until mixture is thick and clear. Cool room temperature. Halve remaining berries. Place atop chilled cheesecake. Pour glaze over. Chill 2 hours. Serves 10. Colchester, Vermont ------------------------ 158423 -- STRAWBERRY CHEESECAKE --CRUST:-- 3/4 c. ground pecans 3/4 c. graham cracker crumbs 3 tbsp. butter, melted --FILLING:-- 4 pkgs. (8 oz. each) cream cheese, softened 4 eggs 1 1/4 c. sugar 1 tbsp. fresh lemon juice 2 tsp. vanilla extract --TOPPING:-- 2 c. (16 oz.) sour cream 1/4 c. sugar 1 tsp. vanilla extract --STRAWBERRY GLAZE:-- 1/4 c. water 2 tbsp. cornstarch 1 jar (12 oz.) strawberry jelly 3 tbsp. orange-flavored liqueur or lemon juice Red food coloring, optional 1 qt. whole fresh strawberries, hulled Combine pecans, crumbs and butter. Press into the bottom of a 10-inch springform pan. Set aside. For filling, beat the cream cheese in a large mixing bowl unto smooth. Add eggs, sugar, lemon juice and vanilla. Mix thoroughly. Spoon over crust. Bake at 350 degrees for about 50 minutes or until filling is almost set. Remove from the oven and let stand 15 minutes but leave oven on. Meanwhile, prepare topping by combining sour cream, sugar and vanilla. Spread over cake and return to the hot oven for 5 minutes. Cool to room temperature and refrigerate 24 hours. Several hours before serving, prepare glaze: In a saucepan, combine water and cornstarch. Add jelly and cook over medium-high heat, stirring constantly, until jelly melts and the mixture thickens. Remove from the heat; stir in liqueur and food coloring, if desired. Cool to room temperature. Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top of cake with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately. Yields: 12 servings. ------------------------ 162890 -- STRAWBERRY CHEESECAKE 3/4 c. all purpose flour, sifted 3 tbsp. sugar 1 tsp. grated lemon peel 6 tbsp. butter, cold 1 slightly beaten egg yolk 1/2 tsp. vanilla extract 3 (8 oz.) pkgs. cream cheese, softened 1 c. sugar 2 tbsp. all purpose flour, sifted 1/4 tsp. salt 2 eggs 1 egg yolk 1/4 c. milk Strawberry topping (below) CRUST: Combine the 3/4 cup flour, 3 tablespoons sugar and 1/2 teaspoon of the lemon peel. Cut in butter with a pastry blender or two knives until crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the vanilla to form a dough. Pat 1/3 of the dough onto the bottom of an 8 " or 9 " springform pan with sides removed. Bake in a 400 degree oven for 7 minutes or until golden; cool. Butter the sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 " ; set aside. FILLING: In a large mixer bowl, beat together the softened cream cheese, remaining 1/2 teaspoon lemon peel and remaining 1/4 teaspoon vanilla until fluffy. In a separate bowl, stir together the 1 cup sugar, 2 tablespoons flour and the salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk all at once, beating at low speed just until combined. Stir in milk. Turn into crust lined pan. Bake in a 450 degree oven for 10 minutes. Reduce heat to 300 degrees; bake for 50 to 55 minutes more or until center appears set and a knife inserted in center comes out clean. Cool 15 minutes. Loosen sides of cheesecake from pan with spatula or butter knife. Cool 30 minutes. Remove sides of pan. Cool 2 hours more. Chill thoroughly (at least several hours or overnight). Top with strawberry topping. STRAWBERRY TOPPING: Wash, pat dry and hull 4 cups (2 pints) strawberries. Combine 1/2 cup red currant jelly and 1 tablespoon sugar in small saucepan. Bring to boiling over low heat, stirring constantly; boil 1 minute more. Remove from heat. Cool slightly. Dip strawberries in jelly to coat. Transfer to wax paper lined wire rack, stem side down; let set. When set, arrange strawberries on top of cheesecake, stem side down; larger berries on outside, smaller ones toward center. ------------------------ 168948 -- STRAWBERRY CHEESECAKE --GRAHAM CRACKER CRUST:-- 1 1/2 c. fine graham cracker crumbs 1/2 c. chopped pecans 1/2 c. melted butter 3/4 c. cinnamon Mix well, press firmly on bottom and sides of a 9 " buttered pan. --CREAM CHEESE FILLING:-- 1 lb. Philadelphia cream cheese, at room temperature 2 eggs, plus 1 egg yolk, well beaten 3/4 c. sugar 1/4 tsp. salt 1/2 tsp. vanilla 1 1/2 tbsp. flour 1 tsp. lemon juice Cream cheese until soft. Beat in sugar, flour; then eggs. Beat well after each addition. Add salt, vanilla and lemon juice. Beat again, pour into crust, bake in slow oven, 250 degrees, 1 hour. Cool. --STRAWBERRY GLAZE:-- 1 pkg. frozen strawberries 3/4 c. sugar 3 tbsp. cornstarch 1 tsp. butter Pinch of salt Boil 2 minutes, stirring constantly. Cook until clear and thick. Cool slightly and spread on cooled cheesecake. Decorate edge with whipped cream when ready to serve. ------------------------ 217264 -- STRAWBERRY CHEESECAKE 1/2 c. graham cracker crumbs 1/2 c. vanilla wafer crumbs 1/2 c. finely chopped walnuts 3 tbsp. sugar 2 tbsp. melted butter or margarine FILLING: 3 pkg. (8 oz. each) cream cheese, softened 1 c. sugar Pinch salt 1 c. heavy or whipping cream 1 tsp. vanilla extract 1/2 tsp. grated lemon peel 6 lg. eggs 2 tbsp. all-purpose flour GLAZE: 2 pt. strawberries 1/4 c. sugar 2 tbsp. water 4 tsp. cornstarch Preheat oven to 375 degrees. Lightly grease sides of 9 inch springform pan. Crust: Combine crumbs, walnuts and sugar in mixing bowl. Add butter and stir until crumbs are moistened. Press into bottom of prepared pan. Bake until edges are lightly browned, about 10 minutes. Cool completely on wire rack. Filling: Reduce oven temperature to 325 degrees. Beat cream cheese in large mixer bowl at medium speed until smooth. Gradually beat in sugar and salt. Beat in heavy cream, vanilla and lemon peel, then eggs one at a time. Beat in flour. Pour over cooled crust. Bake 1 hour. Turn oven off. Immediately run a spatula around cake to loosen from pan. Leave in oven 1 hour with door closed. Cool completely on wire rack, then refrigerate overnight. Glaze: Cut enough strawberries into quarters to measure 1 cup. Combine cut berries, sugar and 1 tablespoon water; simmer covered over low heat 5 minutes. Dissolve cornstarch in remaining 1 tablespoon water and stir into berry mixture; simmer uncovered 1 minute, stirring constantly. Strain glaze through fine sieve and cool. Remove rim from springform pan. Hull remaining berries and arrange points up on cheesecake. Brush with glaze. Refrigerate at least 1 hour. Makes 16 servings. ------------------------ 246371 -- CY'S STRAWBERRY GLAZED CHEESECAKE 1 3/4 c. graham cracker crumbs 1/4 c. pecans, finely chopped 1/2 tsp. cinnamon 1/2 c. melted butter FILLING: 3 eggs, well beaten 2 (8 oz.) pkgs. cream cheese, softened 1 c. sugar 1/4 tsp. salt 2 tsp. vanilla 1/2 tsp. almond extract 3 c. sour cream STRAWBERRY GLAZE: 1 pt. fresh strawberries 1 c. water 1 1/2 tbsp. cornstarch 1 c. sugar Crust: Thoroughly mix ingredients for crust. Press in 9 inch springform pan. Make the sides about 1 3/4 inches high. Filling: Combine eggs, cream cheese, sugar, salt, vanilla and almond extract. Beat until smooth. Blend in sour cream; pour into crust. Bake at 375 degrees about 35 minutes. (Top will have brown spots and filling will be soft.) Cool, then chill in refrigerator 4-5 hours. Strawberry Glaze: Crush 1 cup strawberries, add water and cook 2 minutes. Sieve. Mix cornstarch with sugar and stir into hot berry mixture. Bring to a boil, stirring constantly. Cook and stir until thick and clear. (Add a few drops of red food coloring, if desired.) Cool a little. Place remaining whole strawberries on top of the chilled cheesecake. Pour the glaze over top. Chill about 2 hours more. ------------------------ 409021 -- STRAWBERRY CREAM DOUBLE DELIGHT CHEESECAKE --CRUST:-- 15 graham crackers 1 tbsp. sugar 1/2 tsp. cinnamon 1/4 c. melted butter Crush crackers completely. Stir in sugar and cinnamon. Add butter and mix until completely moistened. Press crumbs against sides and bottom of springform pan that has been buttered. Bake 8 minutes at 375 degrees. Chill before adding filling. --FILLING:-- 11 oz. cream cheese 2 eggs 1/2 c. sugar 1/2 tsp. vanilla Preheat oven to 350 degrees. Blend cream cheese in large bowl. Add eggs one at a time, beating well after each addition. Gradually add 1/2 cup sugar and vanilla. Pour into prepared crust and bake 20 minutes. --TOPPING:-- 2 c. sour cream 1/4 c. sugar 1/4 c. toasted whole almonds 1 pt. strawberries 4 tbsp. currant jelly 1 tbsp. water Blend sour cream with 1/4 cup sugar and almonds. Spread over top of cake. Turn off oven and return cake to oven for 4 minutes. Cool slightly and chill until set. Before serving, garnish top of cake with whole strawberries. Mix currant jelly and water and heat until jelly melts. Pour over strawberries to glaze. ------------------------ 435541 -- STRAWBERRY - GLAZED CHEESECAKE 1 3/4 c. fine graham cracker crumbs (about 20 crackers) 1/4 c. finely chopped walnuts 1/2 tsp. cinnamon 1/2 c. butter or margarine, melted FILLING: 3 well beaten eggs 2 (8 oz.) pkgs. cream cheese, softened 1 c. sugar 1/4 tsp. salt 2 tsp. vanilla 1/2 tsp. almond extract 3 c. dairy sour cream GLAZE: 1 pt. fresh strawberries 3/4 c. water 2 tbsp. cornstarch 1/2 c. sugar Red food coloring (opt.) Thoroughly mix ingredients for crust. Press on bottom and sides of 9- inch springform pan. Sides should be about 1 3/4 inches high. Combine eggs, cream cheese, sugar, salt, vanilla and almond extract; beat until smooth. Blend in sour cream. Pour into crumb crust. Bake in a moderate oven (375 degrees) for about 35 minutes or just until set. Cool about 4 to 5 hours. FOR GLAZE: Crush 1 cup of strawberries. Add water and cook 2 minutes, sieve. Mix cornstarch with sugar, slowly stir in hot berry mixture. Bring to boiling, stirring constantly. Cook and stir until mixture is thick and clear. (Add red food coloring if desired.) Cool to room temperature. Place remaining strawberries atop CHILLED cheesecake; pour glaze over. Chill about 2 hours. ------------------------ 448464 -- STRAWBERRY GLAZED CREAM CHEESECAKE 3/4 c. coarsely ground walnuts 3/4 c. finely crushed graham crackers 3 tbsp. melted unsalted butter FILLING: 4 (8 oz.) pkg. room temperature cream cheese 4 eggs 1 1/4 c. sugar 1 tbsp. fresh lemon juice 2 tsp. vanilla TOPPING: 2 c. sour cream 1/4 c. sugar 1 tsp. vanilla STRAWBERRY GLAZE: 1 qt. med. strawberries 1 (12 oz.) jar red raspberry jelly 1 tbsp. cornstarch 1/4 c. pulp free orange juice 1/4 c. water Position rack in center of oven and preheat to 350 degrees lightly butter 9 or 10 inch springform pan. Crust: Combine walnuts, graham cracker crumbs and butter. Press completely onto bottom of pan. Filling: Beat cream cheese in large bowl of electric mixer until smooth. Add eggs, sugar, lemon juice and vanilla and beat thoroughly. Spoon over crust. Set pan on baking sheet to catch any butter than may dip out. Bake 10 inches cake 40 to 45 minutes or 9 inch cake 50 to 55 minutes. (Cake may rise slightly and crack in several area; it will settle again, cracks will minimize and topping will cover it up.) Remove from oven and let stand at room temperature. TOPPING: Combine sour cream, sugar and vanilla and blend well. Cover and refrigerate. When cake has finished baking, spoon topping over starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Let cool then refrigerate cheese cake at least 24 hours or preferably 2 to 3 days. GLAZE: Several hours before serving, wash and hull berries and let dry completely on paper towels. Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, orange juice and water and cook over medium heat stirring frequently until thickened and clear about 5 minutes. Cool to lukewarm, stirring occasionally. Using knife, loosen cake from pan; remove springform. Arrange berries pointed end up over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Return to refrigerator until set. ------------------------ Melissa <mapalicka wrote: Hey y'all, I'm looking for good ideas for strawberries! Donna, I printed your strawberry bread recipe and plan of course to make smoothies... I got a great batch from a Nashville CSA and had planned to go pick strawberries with my neighbor and her son tomorrow...can never have too many good strawberries. I just need more good ideas (Thinking about breaking out the dehydrator and doing fruit leather) what else... thanks! melissa p Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2006 Report Share Posted May 11, 2006 here's a bunch: http://www.recipezaar.com/mycookbook/book/46361/ Melissa <mapalicka wrote: Hey y'all, I'm looking for good ideas for strawberries! Beth “The right adult at the right time can make an enormous difference. Many kids have a history of difficult, disappointing relationships and one good relationship--one person who is there for them--can make a huge difference.” -Jean E. Rhodes Professor, Psychology at the University of Massachusetts in Boston. How low will we go? Check out Messenger’s low PC-to-Phone call rates. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2006 Report Share Posted May 11, 2006 This is a Nestle's recipe from AllRecipes.com. Basically I added the strawberries and subtracted the almond topping (I hate almonds). A dozen of these sold for $3 each at a whacko leftie liberal bake sale Peace, Diane Pink & White Brownies INGREDIENTS: 3 (2 ounce) bars white baking chocolate, broken into pieces 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup granulated sugar 2 large eggs or veg sub 2 tablespoons water 1/8 teaspoon vanilla extract 1/3 cup butter or veg sub, melted and cooled up to a half pound of strawberries, sliced DIRECTIONS: 1. MICROWAVE baking bars in medium, microwave-safe bowl on MEDIUM- HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature. 2. COMBINE flour, baking powder and salt in small bowl. 3. COMBINE sugar, eggs, water and vanilla extract in large bowl. Add melted baking bars and butter; stir until smooth. Gradually add flour mixture. Pour into greased 9 x 9-inch baking pan. Press strawberry slices down into batter at half inch or so intervals, enough for a bit of strawberry in each bite of brownie. 4. BAKE in preheated 350 degrees F. oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2006 Report Share Posted May 11, 2006 The original recipe was for cherries but I have done this with plums and other berries. Is yummy. It drips a LOT when it cooks! Peace, Diane Fresh berry crostata *JB Categories: Desserts Yield: 8 Servings 2 c + 1 T all-purpose flour 1/4 c Granulated sugar 1/2 t Salt 1 1/2 Sticks (6 oz) cold unsalted -butter, cut into 1/4 " dice -plus 1 T melted butter 1/2 c Ice water 2 T Blanched almonds, very finely chopped 3 lb Fresh strawberries, chunked In a bowl, mix 2 cups of the flour with 1 tablespoon of the sugar and the salt. Add the cold butter and cut it in briefly using a pastry blender. Add the water and stir just until the dough begins to come together. Gather up the dough and transfer it to a lightly floured surface. Knead briefly until it forms a smooth, cohesive mass. Pat the dough into a disk, wrap in plastic and refrigerate for at least 1 hour before rolling out. Mix the almonds with the remaining 1 tablespoon flour and 1 tablespoon of the sugar. Preheat the oven to 400F. On a lighlty floured surface, roll out the dough to a 15-inch round; transfer to a baking sheet (this is easier if you use parchment paper). Sprinkle the almond mixture all over the dough to within 1 1/2 inches of the edge. Arrange the berries on top. Fold the edge of the dough up and over the fruit, leaving little gaps for steam to escape. Brush the melted butter over the pastry border and sprinkle the remaining 2 tablespoons sugar over the whole crostata. Bake for 50 minutes to 1 hour, or until the crostata is deeply browned. Let cool on a rack for 10 minutes. Dip a brush into the crostata and glaze the berries with some of their juices. Serve warm. Reprinted from Food and Wine Magazine, April 1996. Quote Link to comment Share on other sites More sharing options...
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