DOUBLE STRAWBERRY CHEESECAKE
This creamy pink dessert breaks out of the usual strawberry cheesecake mold. Instead of two distinct layers (creamy cheesecake on the bottom, bright red berries on top), the berries and cream cheese mixture are puréed together until smooth, silky and deeply flavored. A little red wine adds complexity and intensifies the rosy color, but feel free to use water or orange juice instead. Just don't skip the goat cheese, which tamps down the sweetness and adds a mild and pleasant earthiness to the cake without being an obvious ingredient. You can make this three days ahead; store it in the refrigerator until just before serving. It's at its best served cold.
Provided by Melissa Clark
Categories project, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Prepare the crust: In the bowl of an electric mixer or a food processor, cream together butter and brown sugar until smooth, about 1 minute. Beat in honey.
- In a separate bowl, whisk together flours, cocoa, salt and cinnamon. With mixer running on low speed or using the pulse button on the food processor, add dry ingredients to butter mixture in two batches. Scrape dough onto a sheet of plastic wrap. Flatten into a disk and chill for at least 2 hours or overnight.
- Place dough round between two sheets of parchment or wax paper. Working quickly, roll out dough to a thickness of 1/8 inch. If dough becomes sticky, chill in refrigerator until firm. Transfer dough to an 8- or 9-inch springform pan. Press into bottom of pan and 2/3 up the sides (don't worry if the sides aren't even). Prick bottom with a fork. Refrigerate 20 minutes.
- Heat oven to 325 degrees. Place pan on a baking sheet and transfer it to oven; bake until crust is golden and dry to touch, about 25 minutes. Cool completely on a wire rack.
- Meanwhile, prepare the filling: Put red wine in a small saucepan and sprinkle gelatin on top. Let rest for 5 minutes, until absorbed. Put pan over low heat and stir until gelatin dissolves. Don't let gelatin boil, which impedes its gelling power. Let cool.
- In a food processor or electric mixer, combine cream cheese, granulated sugar and goat cheese; blend until smooth. Stop once or twice to scrape down sides of bowl and blend again. Add chopped berries and gelatin mixture and blend until incorporated (berries will break down to a purée, which is fine). Scrape mixture into cooled crust; cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight. Top with sliced or whole strawberries before serving.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 25 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 15 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams
DOUBLE LAYER NO BAKE STRAWBERRY CHEESECAKE
This recipe is super-simple and easy to make. If you want to impress friends and family and do not like to bake, this recipe is for you. With a few easy to find ingredients you can create a fancy dessert in no time! This recipe is also easy for kids to make as well. Be sure to keep an eye on your kids while still making the experience fun and exciting!
Provided by GorillaRiot
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth.
- Beat in the whipped topping until well mixed.
- Spread about half of the cream cheese mixture into the graham cracker crust.
- Spread the strawberry preserves in an even layer over the cream cheese mixture.
- Top the preserves with the remaining half of the cream cheese filling.
- Cover with plastic wrap and refrigerate until set, about 1 hour.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 36.9 g, Cholesterol 20.5 mg, Fat 20.9 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 13.3 g, Sodium 178.3 mg, Sugar 30.4 g
WEIGHT WATCHERS CHEESECAKE - 3 POINTS
Thanks to light cream cheese (Neufchatel) and fat free sour cream, everyone can enjoy this classic, rich-tasting dessert. 1/16 of the cake is 3 POINTS. From the Weight Watchers cookbook.
Provided by xpnsve
Categories Cheesecake
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Prheat the over to 325 degrees; wrap the outside of a 10-inch springform pan with heavy duty foil; then spray the inside entirely with nonstick spray. Press the graham cracker crumbs over the bottom and partially up the sides of the pan.
- In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sour cream, sugar and vanilla until smooth.
- Add the eggs, 1 at a time, beating on low speed until blended; stir in the lemon zest.
- Pour the batter into the springform pan and set into a large roasting pan.
- Pour boiling water into the roasting pan to come halfway up the sides of the springform pan.
- Bake until almost completely set, 30-32 minutes.
- Turn off the oven and prop open the door with a wooden spoon; leave the cake in the oven for 30 minutes.
- Transfer to a rack and run a knife around the edge of the pan to release the cake.
- Cool completely, then refrigerate, covered, until ready to serve.
DOUBLE STRAWBERRY LEMON CHEESECAKE
Make and share this Double Strawberry Lemon Cheesecake recipe from Food.com.
Provided by thinkfirst
Categories Cheesecake
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a blender, blend boiling water with lemon jello until dissolved.
- With blender still running, add lemon zest, lemon juice, cream cheese, and cottage cheese. Blend until smooth.
- Fold in the Cool Whip until fully mixed.
- Put a few inches of cheese mix in the bottom of the graham cracker crust.
- Pour a layer of diced strawberries on top, then another layer of cheese mixture.
- Let pie set up in refrigerator for a few hours.
- Serve with a scoop of diced strawberries on the top.
Nutrition Facts : Calories 417.8, Fat 25.8, SaturatedFat 13.7, Cholesterol 36.4, Sodium 430.6, Carbohydrate 40.9, Fiber 1.2, Sugar 30.7, Protein 7.8
STRAWBERRY CHEESECAKE WITH DOUBLE-BERRY SAUCE
What's the secret to amazing cheesecake with less than half the fat and calories of most other cheesecakes? Yogurt!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 2/3 cup sugar and eggs; beat on medium about 2 min or until smooth. Add yogurt and flour; beat on low speed until smooth. Carefully spread batter over crumbs in pan.
- Bake 1 hr 15 min to 1 hr 25 min or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. (Do not insert knife to test for doneness because hole could cause cheesecake to crack.) Turn off oven; cool in oven 30 min with door closed. Remove from oven; run knife around side of pan to loosen. Cool on cooling rack 30 min. Cover; refrigerate at least 3 hr. Carefully remove side of pan.
- Meanwhile, in food processor, place raspberries and 3 Tbsp sugar. Cover, process until smooth. Drizzle sauce over wedges of cheesecake; top with strawberries. Store covered in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 23 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 18 g, TransFat 0 g
FALL VEGETABLE GRATIN (LOW FAT) - 3 WW POINTS
This is a Cooking Light recipe with some minor modifications based on my personal tastes. You can make the gratin in advance and heat it before serving making it suitable for holidays or special occasions.
Provided by justcallmetoni
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim roots, outer leaves, and tops from the leeks, leaving 6 inches or so of the base. Split each leek in half lengthwise. Cut each half crosswise into 1-inch-thick slices. Rinse thoroughly under cold water, drain. Repeat. Set aside.
- Wash brussels sprouts thoroughly under cold running water, and remove any discolored leaves. Cut off root ends, and cut sprouts in half.
- Wash and peel carrots trimming off ends. Cut into 1/4 inch pices making coins or cut on a the diagonal for oblong pieces. Set aside.
- Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add leeks and garlic; sauté 5 minutes. Add sprouts, carrot, and water; cover and cook 15 minutes. Spoon vegetable mixture into a 1 1/2-quart casserole coated with cooking spray; set aside.
- While vegetables are cooking warm milk in a small saucepan. Place milk in pitcher. (I find this warming creates a smoother sauce, but you may skip it if you are short on time.) Melt butter in the same saucepan over medium-low heat, stir in flour. It will form more lumps than paste - that's low fat cooking. Add in 1/4 cup of milk and vigorously whisk to blend the flour and remove lumps. Gradually add the remaining milk, stirring each with a wire whisk until well blended. Increase heat to medium, cooking for about 5 minutes or until thickened, stirring constantly. Remove from heat; stir in lemon-pepper blend and Parmesan. Pour sauce over vegetable mixture. (Cover and chill mixture now, if desired.).
- Preheat oven to 350 degrees. Before baking, sprinkle cornflake crumbs over vegetable mixture. Bake uncovered for 20 minutes or until thoroughly heated.
- If you are cooking a cold gratin, bake 30 minutes covered. Remove cover and bake additional 20 minutes.
Nutrition Facts : Calories 141.9, Fat 3.2, SaturatedFat 1.4, Cholesterol 5.7, Sodium 140.1, Carbohydrate 23.2, Fiber 4.8, Sugar 9.2, Protein 7.5
STRAWBERRY SHORTCAKE KABOBS (3 WW POINTS)
from ww online. this is what it says:These dessert kabobs are the perfect mix of classy and fun. Wow your mom on Mother's Day!
Provided by punkyluv
Categories Dessert
Time 13m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Line a cookie sheet with waxed paper. Alternately, thread 3 strawberries and 2 shortcake quarters onto each of 4 wood or metal skewers.
- Combine chocolate chips and margarine together in a small saucepan; melt over low heat, stirring until smooth and well blended. Drizzle chocolate mixture over kabobs. Refrigerate until set, about 4 minutes. Yields 1 kabob per serving.
Nutrition Facts : Calories 77.7, Fat 5, SaturatedFat 2.5, Cholesterol 2.5, Sodium 22.8, Carbohydrate 9.5, Fiber 1.3, Sugar 7.5, Protein 0.7
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