STRAWBERRY CHEESECAKE IN 4 EASY STEPS RECIPE | BBC GOOD …
Follow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Treat
Total Time 1 hours 30 minutes
Yield 14
Number Of Ingredients 8
Steps:
- To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly. For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
- Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
- Pour the double cream into a bowl and whisk with an electric mixer until it’s just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You’re looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it’s not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
- Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.
Nutrition Facts : Calories 393 calories, FatContent 31 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.7 milligram of sodium
STRAWBERRY CREAM CHEESE PIE RECIPE - PILLSBURY.COM
Talk about a triple threat! This five-star pie is a delicious combination of cheesecake, cream pie and fruit pie all in one, topped with a kiss of chocolate drizzle for even more yum. Use strawberries, blueberries, raspberries or a combination of fruit for the top layer, and make quick work of the crust with our premade refrigerated pie dough. Fair warning: This pie might disappear even faster than it took you to prepare it!
Provided by Pillsbury Kitchens
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan or 10-inch tart pan with removable bottom. If using tart pan, trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
- In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in sugar and almond extract until well blended.
- In small bowl with electric mixer, beat whipping cream on high speed until soft peaks form. Fold whipped cream into cream cheese mixture. Spoon into cooled baked shell.
- Arrange strawberries, pointed side up, over cream cheese mixture. Refrigerate while preparing garnish.
- In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Drizzle over strawberries and cream cheese mixture. Refrigerate at least 1 hour or until set. Store in refrigerator.
Nutrition Facts : Calories 280 , CarbohydrateContent 23 g, CholesterolContent 45 mg, FatContent 4 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 160 mg, SugarContent 13 g, TransFatContent 1/2 g
More about "easy strawberry pie recipe recipes"
STRAWBERRY CHEESECAKE IN 4 EASY STEPS RECIPE | BBC GOOD …
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Afternoon tea, Dessert, Dinner, Treat
Cuisine British
Calories 393 calories per serving
- Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.
FRESH STRAWBERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4
Total Time 4 hours 0 minutes
Calories 310 per serving
- Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.
STRAWBERRY CREAM CHEESE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 5
Total Time 2 hours 0 minutes
Calories 280 per serving
- In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Drizzle over strawberries and cream cheese mixture. Refrigerate at least 1 hour or until set. Store in refrigerator.
STRAWBERRY CHEESECAKE IN 4 EASY STEPS RECIPE | BBC GOOD …
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Afternoon tea, Dessert, Dinner, Treat
Cuisine British
Calories 393 calories per serving
- Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.
FRESH STRAWBERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4
Total Time 4 hours 0 minutes
Calories 310 per serving
- Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.
STRAWBERRY CREAM CHEESE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 5
Total Time 2 hours 0 minutes
Calories 280 per serving
- In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Drizzle over strawberries and cream cheese mixture. Refrigerate at least 1 hour or until set. Store in refrigerator.
EASY KEY LIME PIE I RECIPE | ALLRECIPES
From allrecipes.com
NO BAKE STRAWBERRY JELLO PIE RECIPE - THE BEST BLOG RECIPES
From thebestblogrecipes.com
FAVORITE STRAWBERRY RHUBARB PIE RECIPE | ALLRECIPES
From allrecipes.com
EASY SKILLET APPLE PIE RECIPE | MYRECIPES
From myrecipes.com
BEST EASY BUDGET FRIENDLY FAMILY RECIPES - DAILY DISH RECIPES
From dailydishrecipes.com
EASY PIE CRUST RECIPE | ALLRECIPES
From allrecipes.com
EASY, EGGLESS STRAWBERRY ICE CREAM RECIPE | ALLRECIPES
From allrecipes.com
BEST EASY BUDGET FRIENDLY FAMILY RECIPES - DAILY DISH RECIPES
From dailydishrecipes.com
EASY PIE CRUST RECIPE | ALLRECIPES
From allrecipes.com
EASY, EGGLESS STRAWBERRY ICE CREAM RECIPE | ALLRECIPES
From allrecipes.com
BEST EASY BUDGET FRIENDLY FAMILY RECIPES - DAILY DISH RECIPES
From dailydishrecipes.com