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How To make Strawberry Glazed Cream Cheese Cake
CRUST:
3/4 c Coarsely grd walnuts(3oz)
3/4 c Finely chopped graham crack
3 tb Melted unsalted butter
FILLING:
4 pk (8oz) cream cheese room temp
4 Eggs
1 1/4 c Sugar
1 tb Fresh lemon juice
2 ts Vanilla
TOPPING:
2 c Sour cream
1/2 c Sugar
1 ts Vanilla
StrAWBERRY GLAZE:
1 qt Medium strawberries
12 oz Jar red raspberry jelly
1 tb Cornstarch
1/4 c Cointreau
1/4 c Water
Position rack in center of oven and preheat to 350 deg. Lightly butter 9 or 10 inch springform pan. FOR CRUST: Combine walnuts, graham crackers crumbs
and butter. Press compactly onto bottom of pan. FOR 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 that may drip out. Bake 10 inch cake 40 to 45 minutes or 9 inch cake 50 to 55 minutes. (Cake may rise slightly and crack in several areas; it will settle again, cracks will minimize and topping will cover it up.)Remove from oven and let stand at room temperature 15 minutes. Retain oven temperature at 350 deg. FOR 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 cheesecake for at least 24 hours or preferably 2 to 3 days. FOR 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, Cointreau 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 the glaze is set. Source: Dallas Jr. League Cookbook Posted by Ken Strei
How To make Strawberry Glazed Cream Cheese Cake's Videos
Strawberry Cheesecake Dump Cake???? | Crumble Topping W/Glaze | #DumpCakeMarathon
Heyyyyy Errrrrbody!!!!????
Today I'm making this delicious Strawberry Cheesecake Dump Cake! It's soooooo good!!! Watch & Enjoy!
#StrawberryCheesecakeDumpCake #Delicious #DumpCakeMarathon
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INGREDIENTS I USED:
Baked on 350 degrees for 50 mins. Baking time will vary depending on your oven.
2- 21 oz Cans Strawberry Pie Filling
1 Box Duncan Hines Perfectly Moist Strawberry Cake Mix
1 Stick Melted Butter --- Plus a lil more!????
Salt
Sugar
Vanilla Extract
Extra Fresh Strawberries
*Glaze
Powdered Sugar
Milk
Strawberry Oil
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Amazing Strawberry Cheesecake Recipe
You will not believe how easy it is to make this showstopping Strawberry Cheesecake. Rich and creamy, this dessert is a dream as it is as delicious as it is gorgeous. You won't be able to get enough of this thick and smooth cheesecake paired with a classic graham cracker crust and topped with a thick strawberry topping.
RECIPE:
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Strawberry Mousse Mirror Glaze Cake Recipe
Strawberry mousse mirror glaze cake - beautiful and elegant and delicious cake. This recipe may look difficult, but if you follow the steps you'll get the most impressive cake you have ever made with beautiful mirror glaze.
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Ingredients:
For the strawberry confiture (18cm):
250g (8.81oz) strawberry puree
1/3 cup (63g) sugar
12g (1½ tbsp) cornstarch (corn flour)
12g gelatin powder
70ml cold water
Basil/mint leaves – optional
Cake layer (18cm):
80g (2/3 cup) flour
60g (1/3 cup – 1 tsp) sugar
60g butter (4 tablespoons), softened
1/2 teaspoon baking powder
1/8 teaspoon baking soda
Pinch salt
1 egg
60g (2.11oz) strawberry puree
1 teaspoon vanilla extract
Lemon vanilla mousse (20cm):
18g gelatin powder
100ml water
480ml (2 cups) milk
360ml (1½ cups) heavy cream
3/4 cup (150g) sugar
90g (6 tablespoons) butter
6 medium eggs yolks
27g (3 1/3 tbsp) cornstarch
1½ teaspoons pure vanilla paste
Zest of one lemon
Mirror glaze:
1½ cups (300g) sugar
200g (2/3 cup) sweetened condensed milk – 7oz
150ml water
20g gelatin
120ml (1/2 cup) cold water
350g (12.34oz) white chocolate
Gel food coloring
Directions:
1. strawberry confiture layer: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes.
2. In a small saucepan mix sugar and cornstarch, add strawberry puree and chopped basil or mint. Bring to a simmer stirring constantly, until thickens. Remove from heat. add the bloomed gelatin and stir until the gelatin has dissolved. Let cool to room temperature.
3. Prepare 18cm cake ring with plastic wrap stretched on the bottom. Pour the mixture into the ring. Place in the freezer.
4. Strawberry cake layer: preheat oven to 160C (320F). in a small bowl mix flour, baking powder, baking soda and salt. Set aside.
5. In a large bowl beat soft butter and sugar, until light and fluffy. Add egg and vanilla extract, beat until incorporated and smooth. And strawberry puree and beat until smooth. Gradually add flour mixture and mix until smooth.
6. Pour into 18cm (7-inch) cake ring and bake for 25 minutes. Let cool completely, release from the ring, gently cut the top to make even layer and place in the freezer while making the next stage.
7. lemon vanilla mousse: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes.
8. In a small saucepan heat milk with lemon zest and vanilla extract, do not boil. Set aside. To a larger saucepan add sugar, cornstarch and mix. Add egg yolks and mix well. Gradually add the warm milk through a sieve and whisk constantly. Heat the mixture over low-medium heat, whisking constantly, until thickens. Remove from heat, add butter, stir until incorporated. Add the bloomed gelatin and stir until the gelatin has dissolved. Cover with plastic wrap and let cool to room temperature. Whip heavy cream to soft peaks, add the milk mixture unto the whipped cream and gently stir until combined.
9. Assemble the cake: prepare 20cm (8-inch) cake ring with plastic wrap stretched on the bottom. Pour half of the mousse, shake and spread evenly, freeze for 5 minutes, gently place strawberry confiture in the center. Pour the remaining mousse, leaving 1 cm space on top and spread evenly. Make sure you cover all the space around the confiture layer. Place the cake layer on top, gently press and spread the mousse. Cover with plastic wrap and freeze for at least 8 hours.
10. Before you start making the mirror glaze: Release the cake from the ring using a hair dryer to defrost the edges. Remove the cake collar and put back to the freezer.
11. Mirror glaze: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes
12. Into medium sized saucepan and water, sugar and sweetened condensed milk. heat over medium-low heat, stirring occasionally, until the sugar has dissolved and the mixture begins to simmer. Remove from heat, add the bloomed gelatin. Stir until the gelatin has dissolved.
13. Pour the hot mixture over the white chocolate and let sit for 5 minutes. Blend until completely smooth, add food coloring and blend again. Sieve and let cool to 32-35C (90-95F) before pouring over the frozen cake.
14. Pour the glaze on top of the cake. After 10-15 minutes remove the drips with a spatula. Refrigerate until the cake reaches to edible temperature.
Equipment:
Cake Collar:
cake ring:
Hand mixer:
Spatula:
Digital Kitchen Scale:
Cake Stand:
How to Make FRESH STRAWBERRY POUND CAKE & ????Strawberry Glaze | Valentine’s Day desert
Nothing beats a perfectly sweet pound cake with the right amount of tart and yumminess. The use or Fresh strawberries is what makes this cake extra special! Add a drop of food color to enhance that rich pink color or enjoy without.
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Ingredients Used
For the strawberry purée
16oz (1lb) fresh strawberries
For the cake
3 cups all purpose flour
3 sticks salted butter
3 cups sugar
1/2 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1 tsp strawberry extract
zest of 1 lemon
5 eggs @ room temp
1 cup buttermilk @room temperature
3/4 cup strawberry purée @room temp
A few drops of red food color
For the glaze
2 cups powdered sugar
4 Tbsp fresh strawberry purée
1/4 tsp vanilla extract
1/4 tsp strawberry extract
1 Tbsp Heavy whipping cream
Blend strawberries until purée. Remove 4 Tbsp for the glaze and set aside. Bring the remaining purée to a boil and simmer down to about 3/4 cups. Allow to cool completely. Mix and bake cake @325 F for 70-80 minutes or until a toothpick inserted comes out dry! Allow to cool down completely before glazing! Mmmmm… Enjoy!
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Quick & Easy: STRAWBERRY TOPPING recipe
Ingredients:
1lb strawberries
1/3 c sugar (you can add more if you want sweeter taste)
1 tsp vanilla
1 tbsp. cornstarch
1/4 c water
pinch of salt
red food coloring (optional)
direction:
1. mix together water, vanilla, cornstarch, salt & red coloring if using.
2. wash strawberries and remove stems. Cut or slice berries on your desired size.
3. in medium heat; combine strawberries and sugar then add the liquid mixture.
4. cover and bring to a boil.
5. uncover and continue cooking 3-4 mins. or until syrup becomes thick.
6. remove from head. cool & refrigerated until needed.
Making the Strawberry Cheesecake Crunch Cake
Hey everyone in today's video I show you how I make the strawberry cheesecake crunch cake
Learn how to make crumble for the cake:
How I made the cake layers:
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