Strawberry Swirl Cheesecake

Strawberry cheesecake

                                                                                              Real strawberries swirled in the top layer!

This strawberry swirl cheesecake is easier to make than it might look, but it does take some time. Be sure to follow the directions to let it refrigerate overnight so it will set well.  Ask me how I know about this!

If you’re wanting something light, not too sweet, and still fancy, this strawberry swirl cheesecake takes the cake. You’ll need to hang around the kitchen for a while as it is baking, so you can add your second layer. That’s okay. Just clean out some cabinets if you’re industrious or read a book if you’re feeling lazy.

You’ll need flour, sugar, butter, whipping cream, cream cheese, eggs, vanilla, and strawberries. You’ll need over 90 minutes of baking time in three stages. And, like I mentioned earlier, an overnight to let it set.  Other than that, it’s a great piece of cheesecake!

You mix your crust and bake it first – for 15-20 minutes.

Strawberry cheesecake

                                        The baked crust. Yes, that spring-foam pan has been in my kitchen for almost thirty-four years.

While that’s happening, mix up the rest of the cheesecake. You’ll need to divide the batter in two because you’ll add real strawberries to the bottom layer and then swirl them on the top layer (after you bake the bottom layer for thirty-five minutes).

Then you add half the batter to the crust and bake it for thirty-five minutes. Once that layer is baked, you add the remaining batter and put your pureed strawberries on top. Using a knife, swirl the strawberries through the top unbaked layer. I had a lot of fun making my swirls!

Back into the oven it goes for the last time – baking for forty-fifty-minutes longer – or until the center is set.

strawberry cheesecake

                                                                            The final product. Yummmmm!

One nice thing about this recipe is that you don’t have cool-down time between bakings. Just don’t forget the overnight set time. Did I mention that?  Oh yes, I did. That’s because you really want to remember you need that much time before you can serve it. That’s because I didn’t read that part the day I planned to serve it for dinner and I tried to let it cool for four hours instead of overnight as the recipe calls. It was not a good idea but my guests were pleasant about it. The following evening, I served the rest of this strawberry swirl cheesecake to a bunch of adults and kids who couldn’t praise it enough and kept coming back for seconds.

I found this recipe on Taste of Home, (www.tasteofhome.com) where you’ll be able to find many more delicious tried-and-true recipes.

strawberry cheesecake

 

Strawberry Cheesecake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This cheesecake takes a little more time and effort but is worth every bit of the energy you invest in making this dessert. Just remember to give enough time for it to chill overnight so it has time to set well.
Ingredients
  • Crust:
  • 1½ cups flour
  • 1 Tablespoon sugar
  • 1 teaspoon grated lemon peel
  • ½ cup cold butter, cubed
  • FILLING:
  • 32 ounces softened cream cheese
  • 1⅓ cups sugar
  • 2 Tablespoons flour
  • 2 Tablespoons heavy whipping cream
  • 4 lightly beaten eggs
  • 1 Tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup pureed fresh strawberries, divided
  • 8-10 drops food coloring (optional - I did not use)
Instructions
  1. CRUST:
  2. Grease a 9-inch springform pan.
  3. For the crust, combine flour, sugar and lemon peel, then cut in the butter until it is crumbly.
  4. Pat the dough onto the bottom and up about 1 inch on the sides of the springform pan.
  5. Using double layers of heavy-duty foil, wrap the foil around the pan and put it on a baking sheet.
  6. BAKE at 325 for 15-20 minutes or until it is done. Cool.
  7. FILLING:
  8. Using a large bowl, beat the cream cheese, sugar and flour until smooth.
  9. Beat in the cream. Add eggs, beating on low speed just until combined.
  10. Stir in lemon juice and vanilla.
  11. Pour 2½ cups batter into a bowl and set it aside.
  12. Stir ¾ cup pureed strawberries (and optional food coloring) into the rest of the batter.
  13. Put this mixture into the crust.
  14. Put the springform pan on a large tray or baking pan and add 1 inch of hot water to the tray or pan.
  15. BAKE for 35 minutes.
  16. Remove from oven and carefully put the rest of the batter over the bottom layer.
  17. Spoon the remaining pureed strawberries over the batter in circles.
  18. Using a knife, carefully cut through the TOP layer and swirl the berries.
  19. BAKE 40-50 minutes longer or until the center is set.
  20. Remove the springform pan from over and the water/tray/pan.
  21. COOL on a wire rack for 10 minutes.
  22. Run a knife around the edge of the pan to loosen.
  23. COOL 1 hour longer.
  24. REFRIGERATE overnight

Pinterest Strawberry Swirl Cheesecake

Easy Crockpot Hot Fudge Cake

hot fudge cakeThere are two things I like about this hot fudge cake recipe – actually there are three. Make that four.

First, you can fix it and forget it and still serve it warm. That’s because it bakes in the crock pot and you can finalize meal preparation while it bakes.

Second, you don’t need to make a frosting. The sauce poured on top simmers down inside the cake as it bakes and leaves a lovely gooey chocolate syrup.

Thirdly, you can increase or decrease the amount of chocolate without any trouble. Use fewer chocolate chips and less cocoa if you are not a fan of a strong cocoa flavor, and the hot fudge cake will still be good!  One of my friends told me she doesn’t add any chocolate chips – I’ve tasted hers and it’s just as good, I promise.

Last but not least, the fragrance of chocolate baking for over two hours will add a lift to any kitchen. If you know that leftovers will be frowned upon the night you serve this, your family will forget their disgruntlement when they smell that homey fragrance in your kitchen.

The original recipe I found says it should be done on high for four hours. That’s too high and too long for my crockpot, which is a 240 watt. This one was done in two hours on low. Big difference, I know.  My suggestion? Keep an eye on it the first time you make this recipe, and you’ll know how long and on how high a temperature to make this hot fudge cake. This is a great recipe to use if you’re fixing for a crowd one evening or even for Sunday lunch.

hot fudge cake

I will be making this again and again, and it’s bound to become a favorite, I’m sure.

No Stress Hot Fudge Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Put your ingredients into the crock pot, add the sauce, and it will be ready to serve without any more fuss or mess.
Ingredients
  • 3 cups brown sugar, divided
  • 2 cups flour
  • 8 Tbsp. cocoa, divided
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 cup milk
  • 4 Tbsp. butter, melted
  • ½ tsp. vanilla
  • 3 cups (or less) chocolate chips
  • 3½ cups boiling water
Instructions
  1. Combine 2 cups brown sugar, flour, 4 Tbsp. cocoa, baking powder, and salt in a bowl
  2. In a saucepan, melt butter and then add milk and vanilla.
  3. Stir the butter mixture into the flour mixture
  4. Spray inside of slow cooker with Pam
  5. Spread mixture evenly in the 3-quart slow cooker
  6. For the sauce, combine the remaining brown sugar, cocoa, and boiling water
  7. Pour the liquid over the batter, and do not stir.
  8. Cook on low for 2-3 hours or until a toothpick inserted in the center comes out clean.
  9. Serve with vanilla ice cream

 

 

Pinterest Easy Crockpot Hot Fudge Cake

Chocolate Eclair Dessert

When it’s your birthday, you should be able to choose whatever you’d like for dessert, correct?  The problem is that I have many favorites.  I could make graham cracker pudding, Mom’s chocolate sheet cake, Apple pie, Cream Cheese Fruit Delight, or Sticky Toffee Pudding.

But since I love graham crackers, pudding, and chocolate, I think it will be Chocolate Eclair Dessert.

chocolate eclair dessert

Anybody can make this because it’s so easy.  Anybody can eat it, too – if you like pudding, graham crackers and chocolate.

This really is an easy recipe.  You layer the pudding mixture with the graham crackers and then top it with the chocolate frosting.  Oh, My Goodness.  Is it ever good!

I only use Honey Maid graham crackers. It was one of our prenuptial agreements.  Dave knew long before we were married that if I ever asked him to pick up Graham Crackers, there was only one brand for me.  He has faithfully kept that agreement for over thirty-two years.

Our family was served this at our friend Bethany’s house, and it gave me a hankering to make this again. Like I said, since it’s my birthday, I get to choose.  Bethany used vanilla pudding and when I made it, I used French vanilla.

You can substitute Cool Whip for the Dream Whip if you’d like.  It’s something you’ll have on hand and it’s one less step in putting this dessert together, because the Dream Whip will need to be whipped into peaks.

eclair dessert and Dream Whip

Mix this up and refrigerate it for 24 hours before serving.  Unless you’re in a hurry, of course.

Chocolate Eclair Dessert

Chocolate Eclair Dessert
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 12
 
An easy dessert that combines pudding, chocolate, and graham crackers. Make it 24 hours ahead and there's no fuss the day you want to serve this.
Ingredients
  • 1 lb. graham crackers - entire pieces
  • 2 (3½ oz.) Vanilla or French Vanilla pudding. (Recipe calls for instant; I use cooked)
  • 3 cups milk
  • 2 packs Dream Whip, mixed according to directions OR 3-4 cups Cool Whip
  • FROSTING:
  • 5 Tbsp. cocoa and 2 Tbsp. oil
  • 2 Tbsp. light corn syrup
  • 1 tsp. vanilla
  • 3 Tbsp softened butter (or margarine)
  • 1½ cups powdered sugar
  • 3 Tbsp. milk
Instructions
  1. Grease the bottom of a 9 x 13 dish.
  2. Line with crackers
  3. Mix pudding with milk and continue according to directions
  4. Blend dream whip according to package directions OR use cool whip and add to the pudding
  5. Spread half the pudding mixture over the crackers.
  6. Add a second layer of crackers on top of pudding
  7. Put the remainder of the pudding on top of the crackers
  8. Add a third layer of crackers
  9. REFRIGERATE for 2 hours, then put frosting on top of the third layer of crackers
  10. For FROSTING: beat ingredients together until smooth
  11. Layer on top of crackers
  12. Refrigerate for 24 hours before serving

 

pinterest Chocolate Eclair Dessert

Easy Oatmeal Raisin Cookies

Oatmeal Raisin cookies

Oatmeal Raisin cookies are the ultimate favorite of my husband. This recipe comes close to the one my Grandpa Bender used to make.  ‘Loved them as a child, and love them now. I remember the taste of them on Sunday after our lunch at my grandpa’s house.  He’d been a widower for quite a few years and his grandchildren always clamored for his cookies.  This is a large recipe, so you can freeze a bunch to serve later, as this recipe makes a good six dozen cookies.

After you cream the butter and sugars, you add the eggs, one at a time.  Add vanilla and then your dry ingredients. There’s really not a lot to it, and you can make them as large or as small as you’d like.

Baking is easy; drop by teaspoonfuls on a cookie sheet and bake.

I made some the other evening and put a bunch in the freezer.  Sometime this winter we’ll have a pile of young adults coming to sled ride, and these are ready to go.  That’s not really why I made them, though.  My hubby had had a rough day, and I knew he was tired.  So I whipped up a batch of these.  It was worth the time it took out of my day when I put that plate in front of him after supper. His smile (and his kiss) made me want to mix up another batch soon.

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 dozen
 
Simple and satisfying - these oatmeal raisin cookies add some extra oomph to your taste. A simple recipe that keeps well frozen and is a delight to serve with fruit or milk.
Ingredients
  • 2 cups shortening
  • 2 cups brown sugar
  • 2 cups white sugar
  • 6 eggs
  • 5½ cups minute oatmeal
  • 2 cup raisins (or more)
  • 2¼ tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 2 tsp. cinnamon
  • 4½ cups flour
  • 1 cup nuts (optional)
Instructions
  1. Cream shortening and sugars together
  2. Add eggs, one at a time
  3. Add vanilla
  4. Mix well.
  5. Add dry ingredients
  6. Stir in raisins and (optional) nuts
  7. Drop on greased cookie tray
  8. Bake at 350 for 10-12 minute

Pinterest easy oatmeal Raisin Cookies