STARBUCKS STRAWBERRIES AND CREAM FRAPPUCCINO RECIPES

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25 STARBUCKS RECIPES TO MAKE AT HOME – THE KITCHEN COMMUNITY



25 Starbucks Recipes to Make at Home – The Kitchen Community image

It's impossible to imagine a time when we couldn't pass through a drive-through and grab our favorite Venti Caramel Frappuccino Extra Whip Double Blended Extra Drizzle coffee drink, right? Starbucks has changed how the world thinks about coffee. However, that drink described above will set you back a pretty penny. Coffee isn't really that expensive,

Provided by Cassie Marshall

BEST COPYCAT CHEESECAKE FACTORY ORIGINAL CHEESECAKE - …



Best Copycat Cheesecake Factory Original Cheesecake - … image

Copycat Cheesecake Factory Original Cheesecake is the easiest way to avoid a trip to the restaurant for your cheesecake fix. An the recipe is crazy simple!

Provided by Justin Sullivan

Categories     vegetarian    birthday    birthday party    dessert    snack

Total Time 8 hours

Prep Time 10 minutes

Cook Time 0S

Yield 12-14 servings

Number Of Ingredients 16

Cooking spray

18

graham crackers (2 sleeves), finely crushed

6 tbsp.

sugar

12 tbsp.

(1 ½ sticks) butter,melted

4

(8 oz.) blocks of cream cheese, softened to room temperature

1 c.

sugar

4

large eggs

1 tsp.

vanilla extract

3/4 c.

sour cream

2 tbsp.

all-purpose flour

1/4 tsp.

kosher salt

1 lb.

strawberries, hulled

1 tsp.

cornstarch

1/4 c.

water

1/4 c.

sugar

Juice of half a lemon

Steps:

  • Preheat oven to 325°, and grease an 8" or 9" springform pan with cooking spray. Make the crust: In a large bowl, combine graham cracker crumbs, melted butter and sugar until the mixture resembles wet sand. Press evenly into the bottom and up the sides of the prepared pan. Set aside. Make the filling: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar at medium speed until smooth and fluffy, about 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and sour cream. Add flour and salt and beat until just combined. Pour the filling over the crust. Cover the bottom of the springform pan with aluminum foil, then place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Carefully transfer the pan to the oven. Bake cake until just slightly jiggly, or center registers 145°F on a digital thermometer inserted to a depth of 2-inches, about 1 hour 30 minutes. Turn the oven off, prop oven door open, and let cool for 1 hour. Finally, transfer to the fridge and chill until the cake is completely cool, 5 hours and up to overnight. While the cake cools, make the glazed strawberries: Whisk cornstarch and warm water in a small bowl until totally combined. In a medium saucepan, add strawberries, sugar, lemon juice, and cornstarch slurry. Over medium heat, bring mixture to a simmer. Cook until the liquid has thickened to a syrupy texture and it coats the strawberries. Transfer to a bowl, cover with plastic wrap, and chill until ready to serve. To serve: top each slice with a few glazed strawberries and a swirl of whip cream

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