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

Cake Mix Cookies

Any flavor will do.  Do you want chocolate or strawberry?   Or would you prefer lemon or pumpkin? Perhaps you’d like to try pineapple.  Take your pick. Switch up the flavors by the seasons.  This recipe is so easy and is guaranteed to have folks coming back for more.

My neighbor brought these cookies to our end-of-the-summer bash (the night we had 62 folks counting babies join us to celebrate).  It was a hot, humid evening, and those under thirty  had to eat outside on the deck.  Carol came with watermelon that she’d signed up to bring.  She also showed up w ith a tray of these cookies, and they were a hit. Before the evening was over, I was instructed by my youngest to get this recipe.  So I did.  The cookies photoed here are chocolate and lemon.  I have yet to try other flavors, but you can be certain I will.

All you need is a box of cake mix of your choice.  It doesn’t have to be a brand name.  Pick up whatever is on sale.  Add 2 eggs, 1/2 cup vegetable oil, and 1 Tablespoon water.  Mix together, roll into balls or scoop with an ice cream scoop and roll into confectioner’s sugar.  Bake at 350 for 8-10 minutes.  Co0l – and enjoy!

Cake Mix Cookies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Mixing up a batch of cookies has never been this easy. With a cake mix for starters, all you need is three other ingredients.
Ingredients
  • 1 box cake mix - your choice of flavor
  • 2 eggs
  • ½ cup vegetable oil
  • 1 Tbsp. water
  • Confectioners' sugar
Instructions
  1. Mix cake mix, eggs, vegetable oil and water together until smooth
  2. Shape dough into balls and roll in confectioners sugar
  3. Place on slightly greased cookie tray
  4. Bake at 350 for 8-10 minutes

 

Cream Cheese Fruit Delight

strawberry delight 2bThis is a great dessert, no matter which season of the year.  I grew up on this dessert, and someone almost always brought it to family reunions or church potluck dinners.  It’s one of those dishes that keeps people coming back for more.   We referred to this as Cherry Delight because it was often made with cherries.  Sometimes we made Blueberry Delight.  I’ve changed the name because when you’re making it with strawberries, “cherry” or “blueberry” doesn’t fit!

When there is fresh fruit in the summer, you can make your own pie filling with fresh fruit.  I have made this with wild blackberries that grow in our pasture and with fresh peaches.  You can use the recipe posted here if you want to make your own pie filling.  Just change the flavor of jello you use to match the fruit you are using.

This is a cool and refreshing dessert in the summer and a comfort dessert in the winter.  When no fruit is in season, I use canned blueberry or canned cherry pie filling.  It is always a hit.

blueberry delight partly eaten 2b

cherry delight in pan with spoon 2

This recipe can be made a few days ahead.  I make the filling and then layer it onto the graham cracker crust the day I want to serve the dessert.

graham cracker crust 2

the graham cracker crust (the dish is stoneware from Celebrating Home)

This is a cool and refreshing dessert and is colorful as well as tasty.  You can use low-fat cream cheese or regular cream cheese.  You can use Dream Whip as the recipe calls for, or you can substitute Cool Whip and then not add as much sugar. (Or buy real cream and whip it, adding a little vanilla in place of the Dream Whip.)

cream cheese filling 2

the cream cheese filling

For this recipe, I sliced some fresh peaches and added a little sugar; folks just spooned the peaches on top of the dessert.  I didn’t get any photos because the peaches were gone quickly.  I had also made a strawberry pie filling and the photos you see here are from that pie filling recipe, which can be found here.

Cream Cheese Delight
Author: 
Recipe type: Fruit Delight (Cherry, Strawberry, Blueberry, Blackberry, Peach)
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
This recipe is simple to make and makes a great addition to a potluck dinner or any meal. You get to choose the fruit topping, and it can be made a day or so ahead. If you want to substitute
Ingredients
  • 1½ pack graham crackers, crushed
  • ½ cup butter
  • 8 oz. cream cheese
  • 1 cup confectioners sugar
  • 1 package Dream Whip (1/2 cup milk and 1 tsp vanilla)
Instructions
  1. Mix graham crackers and melted butter
  2. Press into a 9 x 13 in. pan
  3. Bake at 350 for 10 minutes
  4. Cool completely
  5. Mix Dream Whip according to directions on the box
  6. Add cream cheese, and confectioners sugar and mix well.
  7. Spread over crust and cover with thickened fruit.

 

Fresh Strawberry Pie

Strawberry season is here.   That means summer is just around the corner.  It’s time to make that strawberry pie!

We picked up some freshly-picked strawberries last evening.   The pie is ready to be served tonight.

The recipe I use comes from Mennonite Country-Style Recipes & Kitchen Secrets, compiled by Esther H. Shank and published by Herald Press, Scottdale, Pennsylvania.  You can use this recipe for any kind of fresh fruit pie.

strawberry pie piece and pie C

Strawberries, sugar, jello (sugar-free or regular, you choose), Clearjel or cornstarch, and light corn syrup are the filling ingredients.  You begin with a baked pie crust or a graham cracker crust and top it with cool whip or whipped cream.

Fresh Strawberry Pie
Author: 
Recipe type: fruit pie
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
You can increase or decrease the sugar on this, depending on your liking. I usually use sugar-free jello, but you can use regular jello if you'd like. I've served this with both a graham cracker crust and a baked pie crust.
Ingredients
  • 1 cup water
  • ½ - 1 cup sugar
  • 3 Tbsp. cornstarch OR Clearjel
  • 2 Tbsp. light corn syrup (if you're using cornstarch)
  • 3 Tbsp. strawberry jello - (change the flavor to match the fruit you're using)
  • 3 cups sliced strawberries
  • Cool Whip or whipped cream
  • 9-inch pie crust or graham cracker crust
Instructions
  1. Combine water, sugar, cornstarch (or Clear Jel), and corn syrup into a kettle.
  2. Cook until it becomes clear and thick, stirring constantly.
  3. Remove from heat and add Jello.
  4. Stir until jello is dissolved
  5. Cool until mixture begins to congeal.
  6. Add strawberries to mixture.
  7. Pour into pie shell
  8. Chill.
  9. Serve with whipped cream or cool whip topping

 

fresh strawberry pie

 

Strawberry Pie Collage