[ Reply | Next | Previous | Up ]

Re: Strawberry Cheesecake

From: Sarah Phillips
Date: 13 Oct 2002
Time: 10:52:44
Remote Name: 64.81.210.89

Comments

I like all of the suggestions posted so far for making strawberry cheesecake. I have never tried the dried strawberry approach, but I have baked a Strawberry Swirl Cheesecake and a Strawberry Topped Cheesecake (http://www.baking911recipes.com/cakes_cheesecake_juniorsno1.htm The only thing that worries me about using fresh strawberries is that they would bleed in the cheesecake filling and become mushy. A Raspberry Swirl Cheesecake Recipe is as follows: Raspberry Swirl Cheesecake Serving Size : 12 -----Crust----- 9 ounces chocolate wafer cookies, 1/4 cup butter -- melted, 1/4 cup dark brown sugar -- firmly packed, -----Filling----- 24 ounces cream cheese -- softened, 1 cup sugar, 1 cup sour cream, 3 eggs, 2 tablespoons lemon juice, 3 tablepoons flour, 2 teaspoons vanilla extract, 12 ounces raspberry dessert filling -- strained----------------- Finely crush chocolate wafers. Preheat oven to 325F. In medium bowl, combine cookie crumbs,butter and brown sugar. Press firmly on bottom and sides of a 9" springform pan. In large blowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs until smooth. On low speed, add leomon juice, flour and vanilla, mix well. In medium bowl, stir 1/3 of the batter into strained raspberry filling Mix well. Pour remaining batter into prepared pan; using spoon, drop the raspberry filling into the plain batter. With knife, swirl filling into batter. Bake 1 hour or until center is set. Carefully loosen top of cheesecake from the edge of pan with a tip. Cool. Chill. Remove sides of pan. Garnish as desired.

Last changed: June 03, 2007