Tag Archives: Cream cheese

Cheesecake Stuffed Strawberries

25 Apr

stuffed strawberriesNo – bake desserts are the perfect summertime delights. No oven? No problem! Ah….the strawberry……a blissful reward from summer’s bounty! I like to make these little beauties for Memorial Day or 4th of July gatherings. Most people think it takes gourmet skills to prepare such delights, but you and I know that it only takes a little time and patience; and trial and error! Try to pick out berries that are somewhat uniform in size and are full.

You will need:

1 lb. Large Strawberries

8 oz. Cream Cheese, softened

4 Tablespoons Powdered Sugar

1 Teaspoon Pure Vanilla Extract

Graham Cracker crumbs, for garnish

Okay…..lets get ready! We need to rinse the strawberries really well to remove any dirt or debris. Now, cut around the top carefully and clean out with a pairing knife. Strawberries are delicate, so be gentle! Next, in a medium mixing bowl, beat cream cheese, sugar and vanilla extract until very creamy. Put the cream cheese mixture in a pastry bag or in a ziplock bag with a corner snipped off and fill your strawberries. Once your strawberries are nicely filled, dip in graham cracker crumbs for effect. You may also drizzle chocolate on top of your creation too. If you are not serving immediately, put in refrigerator.

No one needs to know how easy they are to make……just accept the applause and say ” Thank you!”

Advertisements

Strawberry Ice Cream Cheesecake

13 Apr

straw. ice cream ch cake This recipe calls for a bit more preparation than my other simple recipe for ice cream. The ingredients are about the same, but the process is a bit more intricate. I have made this with both a food processor and a blender, and the food processor is much better. You can still make it even if you don’t have a food processor, it just takes patience!

You will need:

1 14 oz. can Sweetened Condensed Milk

1/2 C. Cream Cheese, at room temperature

1 1/2 Teaspoons Pure Vanilla Extract

2 C. Heavy Cream

1 lb. Strawberries

2 Teaspoons Sugar

Line an 8 1/2 x 4 1/2- in. loaf pan with 2 pieces of parchment paper, leaving a 3-in. overhang on all 4 sides. Using an electric mixer, beat the condensed milk, cream cheese and vanilla in a large bowl until combined. Add the heavy cream and beat until thick, stiff peaks form, 3 to 5 minutes. Meanwhile, using a food processor or blender, puree half of the strawberries. Spoon half of the vanilla cream mixture into the prepared pan, spreading it evenly. Tap the pan to get rid of any air bubbles. Fold 1/3 of the strawberry puree into the remaining cream mixture until combined. Spoon remaining strawberry puree over the pink cream mixture and fold in, leaving streaks of the puree to create swirled cream. Spoon over the vanilla cream in pan. Gently tap the pan to distribute the mixture and get rid of any air bubbles ( spreading will destroy the swirls). Cover and freeze for at least 8 hours and will keep for 2 weeks.

Thirty minutes before serving, cut the remaining strawberries into pieces and toss with the sugar. Let sit, tossing occasionally, for 25 minutes.

When ready to serve, invert the cake onto a platter and remove the pan and parchment paper. Spoon the berries (and any juices) over the top.