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Strawberry Cheesecake Two Ways - Beginner & Expert

partysugar — Mon, 04 Jun 2007 15:41:39 -0700

Every home cook, whether they are a trained professional or a newlywed new to the kitchen, should have a delicious and decadent cheesecake recipe in their repertoire. Cheesecake is one of those desserts that pleases a crowd time and time again and is better made in advance so it has time to set and chill. There are hundreds of varieties, but the classic combination of cheesecake and strawberries always pleases. I've found two recipes - one for the advanced and one for the novice (or those short on time) - that are equally scrumptious and completely doable in any home kitchen. Champagne pairs perfectly with either of these recipes, so choose the one that suites you, just read more

Beginner Strawberry Cheesecake
From Kraft Foods

1 Graham Cracker crumb pie crust
1 pkg. (8 oz.) cream cheese, softened
3/4 cup sugar
1-1/3 cups fruit juice of your choice such as orange juice, raspberry juice, limeade, grape juice or pink lemonade
2 cups sliced, fresh strawberries
1 tub (8 oz.) Cool Whip or other Whipped Topping, thawed

Beat cream cheese and 3/4 cup sugar with electric mixer on medium speed until well blended.
Add fruit juice; mix until blended.
Gently stir in berries and whipped topping.
Pour over prepared crust.
Freeze 6 hours or until firm.
Let stand at room temperature 15 minutes before cutting to serve.

Serves 12.

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Expert Strawberry Cheesecake
From Martha Stewart

1 1/2 pounds strawberries, hulled
3 tablespoons light corn syrup
1 1/2 cups finely ground graham crackers, (about 4 sheets)
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted
1 pound plus 13 ounces cream cheese, room temperature
1/4 teaspoon salt
2 large eggs, room temperature
1 vanilla bean, seeds scraped and reserved
8 3/4 ounces mascarpone cheese, room temperature

Preheat oven to 300 degrees.
Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat.
Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 1 hour 30 minutes.
Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely.
Raise oven temperature to 350 degrees.
Stir together graham cracker crumbs, 3 tablespoons sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9-inch springform pan to make an even layer. Bake until crust is firm to the touch and has just darkened, about 10 minutes.
Transfer pan to a wire rack, and let crust cool completely.
Reduce oven temperature to 325 degrees.
Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes.
Scrape down sides of bowl, then gradually add remaining cup sugar and the salt.
Scrape down sides of bowl; add eggs, 1 at a time, mixing well after each addition.
Scrape down sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes. (Reserve vanilla bean for another use.)
Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine.
Pour strawberry-cream cheese mixture on top of crust; smooth with an offset spatula. Carefully spoon dollops of plain cream cheese mixture on top, smoothing with an offset spatula.
Wrap the exterior of the springform pan in 2 layers of foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan.
Bake cheesecake until set, about 1 hour to 1 hour 10 minutes.
Remove springform pan from water bath, and transfer to a wire rack to cool.
Refrigerate until cold, at least 4 hours (up to overnight).

Serves 8-10.

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Paula Deen's Awkward Appearance on the View

YumSugar — Fri, 25 Sep 2009 13:00:36 -0700

Food Network host Paula Deen appeared on The View this week to promote her new children's cookbook. Those who caught it know that it wasn't pretty to watch. Put the sassy Paula Deen and the straight-laced Barbara Walters together, and you get an uncomfortable dynamic.

As the ladies of The View sit behind a stupendous spread of fried chicken and other Southern comforts, Paula licks strawberry cake off her fingers and pictures of macaroni and cheese grace the background. Walters then forces the queen of Southern cuisine to answer a rather serious question:

This is a cookbook for kids. Obesity is the number one problem for kids today. Everything you have here is enormously fattening. You tell kids to have cheesecake for breakfast . . . Does it bother you that you are adding to it? No? Not at all?

Stunned, Deen bumbles something about moderation - "you know, we don't eat this every day" - to an unconvinced Walters. But Walters has a point. Not one food item in the supposedly kid-friendly spread could be considered wholesome and healthy. Yet, Barbara comes down hard on Paula. Who comes out on top? Watch the video, and weigh in on your thoughts after the jump

Count on Classic Strawberry Shortcake to Sweeten Your Day

YumSugar — Tue, 04 Aug 2009 16:15:01 -0700

If you asked me to choose between blackberries, blueberries, tayberries, raspberries, or any other type of berry, it'd be virtually impossible for me to pick just one, for I simply love them all. But, perhaps because I grew up eating them as a child, when it comes to dessert cravings, I tend to gravitate toward sweets that feature strawberries.

One evening, I had an intense craving for strawberry shortcake. I'm not referring to the sponge cake variety with layers - although I love that, too - but rather the classic version with macerated berries and whipped cream sandwiched between flaky, buttery shortcake. Since this type is surprisingly unavailable in restaurants (I've only been able to locate it at the Cheesecake Factory and Whole Foods), I made my own. The end result? Well, it was far more satisfying than anything I could've bought. Find out for yourself

Product Review: Lotta Luv Ice Cream Lip Balm

BellaSugar — Fri, 11 Apr 2008 14:00:03 -0700

A few days ago I was at the checkout counter at Urban Outfitters when my eyes went directly to a bowl of ice cream-flavored lip balms from a little-known company called Lotta Luv. The brand makes all sorts of wacky lip products flavored like candy, dessert, junk food, and sweet drinks, but I'd never tried any of them.

Without being too harsh, let's just say that it's no wonder why they aren't very well known. The texture was waxy and crumbly, the packaging was cute, but flimsy and the smell was ridiculously sweet. In one word: cheap.

And I've got a humdinger of a gross story for you. I, of course, wiped off the lip balm before I tested it out, but a chunk came off on my finger and as I tried to spread it on my lips, most of it went right into my mouth - I know, ew! When I think about it now, it kind of makes me gag. There were seven different varieties of ice cream in the bowl namely; rocky road, white chocolate raspberry, rainbow sherbet, chocolate chip cookie dough, very cherry vanilla, strawberry cheesecake, and bubblegum. After my experience with the chocolate chip cookie dough, I smelled the strawberry cheesecake, didn't like it and decided to quit while I was ahead.

Although I think these balms were a disaster, I could still totally see picking one of up for a teenager if I knew they were bonkers about a certain ice cream flavor. That being said, if you are the kind of person who feels that quality matters over cuteness, stay far, far away.

52 Weeks of Baking: Lemon Goat Cheese Cheesecake

YumSugar — Wed, 10 Oct 2007 08:13:33 -0700

Last weekend a bunch of gals were coming over to chat and drink some wine. I planned a quick array of things to nosh on - cheese, crackers, grapes, strawberries, etc. - but really wanted to make something. That's when I remembered the Goat Cheese Cheesecake that TeamSugar member Mokona posted a few weeks ago. Goat cheese + cheesecake? How come I hadn't tried it already?

The flavor was sweeter than I anticipated, but the lemon really balanced out the "goatiness." The crust - which is made from Animal Crackers - also added the perfect texture and flavor. If you're looking to stray from the classic recipe - and I highly recommend that you do - then give this one a try! For the recipe, read more

Lemon Goat Cheese Cheesecake

Cookie-Crumb Crust
Crust from Cook's Illustrated Fall Entertaining

5 oz Animal Crackers
3 tbsp sugar
4 tbsp unsalted, butter, melted and warm

Adjust oven rack to lower-middle position and heat oven to 325 degrees.
In food processor, process cookies to fine, even crumbs, about 30 seconds (you'll have about 1 cup). Add sugar and pulse two or three times to incorporate.
Add warm melted butter in slow, steady stream while pulsing; pulse until mixture is evenly moistened and resembles wet sand, about ten 1-second pulses.
Transfer mixture to 9-inch springform pan; using bottom of ramekin or dry measuring cup, press firmly and evenly into pan bottom, keeping sides as clean as possible.
Bake until fragrant and golden brown, 15 to 18 minutes. Cool on wire rack to room temperature, about 30 minutes. When cool, wrap outside of pan with two 18-inch-square pieces heavy-duty foil.

Goat Cheese Cheesecake
From Whole Foods Market

2 (8-ounce) packages cream cheese, cut into pieces
3 (4-ounce) packages fresh goat cheese, crumbled
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1 1/4 cups sugar
4 eggs

Preheat to 325F.
Place cream cheese, goat cheese, lemon zest, lemon juice and vanilla in a large mixing bowl. With an electric hand mixer, beat until just smooth, scraping down sides of the bowl as needed.
In two or three additions, beat in sugar until mixture is creamy. Add eggs, one at a time, beating and scraping down sides of the bowl after each addition. Continue to beat until mixture is very smooth.
Pour batter into prepared crust.
Bake until edges of cheesecake look set and the center is still soft and slightly jiggly, 50 to 60 minutes.
Place pan on a rack to cool completely in the pan. Then cover and refrigerate for at least 6 hours or overnight.
Note: My cheesecake cracked on the one side. Instead of panicking, I sliced some figs, and covered the crack. Voila! Crisis averted!

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Come Party With Me: Valentine's Day Single Gal Soirée - Dessert

partysugar — Wed, 13 Feb 2008 09:13:31 -0800

No Valentine's Day fondue party is complete without chocolate fondue. This gooey and delicious dessert is decadent and festive. Serve with the classic accompaniments: fruit - strawberries, bananas, pineapple - salted pretzel sticks, biscotti, cubed pound or cheesecake. For a super special treat, make homemade marshmallows, tint them pink with red food coloring, and cut out with a heart shaped cookie cutter. For the classic chocolate fondue recipe and another for the marshmallows, read more.

Classic Chocolate Fondue
From Paula Deen

1 cup whipping cream
8 ounces premium chocolate, chopped
2 teaspoons orange liqueur (recommended: Grand Marnier)
Various sliced fruits and/or dessert treats, for dipping

Over low flame, heat cream until warm, but do not bring to a boil.
Pour in chocolate while stirring continuously. Mixture will become smooth. Stir in liqueur and transfer to a fondue pot.
Dip with various fruits or dessert treats.

Serves 8-10.

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Homemade Marshmallows
From Alton Brown

3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes.
Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high.
Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.
Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Makes approximately 9 dozen marshmallows.

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What's Yummy This Week: YumSugar Weekly Recap

YumSugar — Sat, 09 Jun 2007 07:57:31 -0700

Don't miss this interesting gallery of families surrounded by a week's worth of food. The difference between countries is astonishing.
This week we started things off with National Cheese Day. We showed you some great cheese tools, how to store cheese and we wanted to know your fave cheese. If you've got any leftover, you can always make cheese chips.

June is national candy month, so I'm challenging you to come up with great candy recipes and stories.
The summer of cooking reality shows has begun. Be sure to check out our recaps for Top Chef, The Next Food Network Star, and Hell's Kitchen. While you're at it, let us know which one you plan on watching.
Could you eat 59 1/2 hot dogs in 12 minutes?
If you're looking for some delectable sweet treats, try chocolate mint bars or chocolate-malt brownies. Not into chocolate? How about strawberry cheesecake (easy and expert recipes!) instead?
These drop dead gorgeous photos really blow my mind. Death by gummi bears, nutella, cotton candy and more.
Know someone graduating this year? Plan them a great graduation party.
Are you buddies with your barista?
If you're getting married soon, don't forget to eat on your wedding day! Also, here are some ideas for a great rehearsal dinner.
And finally, we find out if Mexican (real sugar) Coke tastes better than regular Coke.

Sugar Shout Out: A Tribute To Diane Kruger

FabSugar — Tue, 05 Jun 2007 00:41:01 -0700

A Tribute To Fashion Icon Diane Kruger
Tuesday Giveaway! The Balm BalmShelter Tinted Moisturizer
A First Look at the Farrelly brothers' next movie The Heartbreak Kid starring Ben Stiller!
Get the Bod: Katherine Heigl
Apple's iPhone Hits Market June 29
Was Sarah Silverman Too Hard On Paris Hilton At The MTV Movie Awards?
You Asked: I Don't Trust My Fiancée
In celebration of the new Harry Potter movie, JessNess brings us The Evolution of Daniel Radcliffe
Strawberry Cheesecake Two Ways - Beginner & Expert

Come Party With Me: Engagement Party - Menu (Part 2)

partysugar — Tue, 27 Mar 2007 09:51:47 -0700

I'm planning an engagement party to kickoff Wedding Season, so fill your heads (and hearts) with fabulous ideas and tips (homemade invitations, anyone?) on how to host your own. Mine will be an after dinner dessert party with champagne and a to die for dessert buffet. Taking help from your local bakery is an easy way to round out a menu of homemade mini baked goods. Store bought cookies and tiny candies can fill silver platters and sparkling bowls. Since an engagement party should really be all about the couple, be sure to include their favorite desserts (and don't forget something chocolate for all of those chocoholics!). In my case, Julie loves cheesecake and Scott is mad for strawberry shortcake so those two dishes must be on the menu, for the recipes read more

Individual Cheesecakes can be made in mini muffin tins for individual servings that guests can pop right into their mouths. Strawberry Shortcakes With White Chocolate Whipped Cream can be prepared in martini glasses, small tumblers, or mousse cups with a spoon ready and waiting in each one for the invitees.

Individual Cheesecakes
From Joy of Baking

Crust:
1 cup (100 grams) graham wafer crumbs or crushed digestive cookies
1 tablespoon (15 grams) granulated white sugar
4 tablespoons (55 grams) unsalted butter, melted
Filling:
2 - 8 ounce (454 grams) packages of cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
2/3 cup (130 grams) granulated white sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup sour cream
Strawberry puree and/or fresh berries, optional garnish

Line 12 - 2 3/4 x 1 1/2 inch muffin cups with one - 2 inch (5 cm) wide x 6 inch (15 cm) long strip of parchment paper. (The ends will hang over the sides of the cups to be used as handles to lift out the baked cheesecakes.) Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven.
For Crust: in a small bowl combine the graham cracker crumbs, sugar, and melted butter.
Press about a tablespoon of crumbs on the bottoms of the 12 muffin cups lined with parchment paper. Cover and refrigerate while you make the filling.
For Filling: in the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until smooth. Add the sugar and beat until combined.
Scrape down the sides of the bowl and add the eggs, one at a time, beating about 30 seconds. Add the vanilla extract and sour cream and beat until incorporated.
Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.
Bake for about 18 - 20 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).
Remove cheesecakes by first running a sharp knife around the inside edge of the muffin cups to loosen the cheesecakes. Then, taking hold of the two strips of parchment paper, carefully lift each cheesecake from the muffin cups. Gently peel off the parchment paper and place on your serving plate. If desired, top with strawberry sauce and/or fresh berries.

Makes 12 individual cheesecakes.

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Strawberry Shortcakes With White Chocolate Whipped Cream
From Bon Appetit magazine

White chocolate cream
2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 tablespoon water
1/2 teaspoon unflavored gelatin
2 1/2 cups chilled whipping cream, divided
3 tablespoons sugar
Biscuits
3 cups all purpose flour
1/2 cup (packed) golden brown sugar
4 teaspoons baking powder
3/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, cut into 1/4-inch cubes, chilled
1 cup whipping cream, plus additional for brushing biscuits
2 tablespoons raw sugar
Strawberries
4 cups halved hulled strawberries (about 2 to 2 1/2 pounds)
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1 tablespoon chopped fresh mint

For white chocolate cream: Place white chocolate in medium bowl.
Place 1 tablespoon water in very small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.
Bring 1/2 cup cream and 3 tablespoons sugar to simmer in small saucepan, stirring until sugar dissolves.
Remove from heat; add gelatin and stir until dissolved.
Pour gelatin mixture over white chocolate, whisking until melted and smooth. Cool to room temperature.
Beat remaining 2 cups cream in large bowl until peaks form. Fold 1/2 cup cream into white chocolate mixture to lighten.
Fold chocolate mixture into remaining cream in bowl. Refrigerate until cold, at least 1 hour and up to 3 hours.
For biscuits: Combine flour, brown sugar, baking powder, and salt in large bowl; whisk to blend. Add butter.
Using fingertips, rub in until coarse meal forms.
Gradually add 1 cup cream, tossing until moist clumps form.
Gather dough into ball; shape into 8 1/2-inch round on parchment or foil. Chill 15 minutes.
Preheat oven to 350°F. Line rimmed baking sheet with parchment paper.
Cut dough into eight 3-inch rounds, gathering scraps and reshaping as needed.
Place rounds on prepared sheet, spacing 2 inches apart. Brush tops with cream and sprinkle with raw sugar. Bake until tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven 5 minutes before using.)
For strawberries: Combine strawberries, 1/4 cup sugar, lemon juice, lemon peel, and mint in medium bowl; toss to blend. Let stand at room temperature until juices form, at least 10 minutes, or refrigerate until ready to use, up to 2 hours.
Cut biscuits in half horizontally or crumble into pieces. Place in pretty cups and mound strawberries with syrup on each, dividing equally.
Cover with white chocolate cream and more biscuit.

Serves 8.

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What dessert makes your sweetheart weak in the knees? Tell me about it below. And be sure to check back this afternoon for the final and third piece of this menu.

National Chocolate Fondue Day

partysugar — Mon, 05 Feb 2007 00:12:32 -0800

Chocolate fondue and Valentine's Day go hand in hand in my mind like cookies and Christmas and pumpkin pie and Thanksgiving. Translation: you just gotta have chocolate fondue around this time of year. Appropriately, today is National Chocolate Fondue Day! Now we have two excuses to make some gooey warm liquid chocolate. A year ago to celebrate Valentine's Day I hosted a fondue party for my girlfriends and I made chocolate fondue and a whole bunch of toppings. I made a vanilla cheesecake cut into cubes, pink heart shaped marshmallows, and had bananas and strawberries. It was beyond good, it was like heaven. For the recipe I used to make my chocolate fondue, read more

Chocolate Fondue
From Tyler Florence

16 ounces chocolate (milk, dark or semisweet), broken in pieces
1/2 pint whipping cream
1/2 cup caramel topping
3 tablespoons Torani hazelnut syrup or favorite liqueur

Place all ingredients in a ceramic fondue pot over low heat. Stir constantly until the mixture is melted and smooth. Do not allow to bubble.
Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Some suggestions are strawberries, bananas, apples, grapes, cherries, pound cake, marshmallows, raisins and shelled nuts.
Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Marshmallows
From Martha Stewart

2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners' sugar, for dusting

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.
Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244° (firm-ball stage). Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
Generously dust an 8-by-12-inch glass baking pan with confectioners’ sugar. Pour marshmallow mixture into pan.
Dust top with confectioners’ sugar; wet your hands, and pat it to smooth. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out.
Turn out onto a board; cut marshmallows into any shape you like, and dust with more confectioners' sugar.

Makes about 40.

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Source: Little Debbie