This cheesecake is one of those quick fix versions, because it doesn’t require baking in a water bath or anything.
Strawberry swirl cheesecake cracker#
In a medium bowl, stir together the graham cracker crumbs, brown sugar, flour and salt to combine. Line an 8-inch square baking dish with aluminum foil, allowing excess to hang over the edges of the pan lightly grease the foil. I know this because whenever I make it, the spatula always gets licked. Make the Crust: Preheat oven to 325 degrees F. Something about cheesecake just jives with my tastebuds. Sometimes more in dessert is better.Ĭheesecake will always fall in that ‘dang good’ category for me. Whisk in 2 tablespoons sugar, and set aside. Pass puree through a fine sieve into a small bowl discard solids.
That’s particularly why I love multi-layered desserts like this one, and these Millionaire’s Shortbread bars or Chocolate Peanut Butter Marshmallow Squares. Process raspberries in a food processor until smooth, about 30 seconds. And if I lose my self control and eat a little more than I should, well, at least it was dang good and maybe slightly arguable that it was worth it. Dollop more sauce on top and use a knife to drag through each dollop and swirl the sauce. If I’m going to eat a dessert, it has to be dang good, because I’m only going to allow myself a small piece of it. Add the remaining cheesecake mixture on top of the strawberry sauce and gently smooth the top. Pulse graham crackers into fine crumbs using a food processor, high powered blender, or place in a large ziploc bag and crush with a rolling pin. The center will still jiggle while the edges will be set and puffed up slightly. Bake for 55-65 minutes or until the center is almost set. Reserve the other half of conserve for topping. Place the springform pan into a larger oven-safe pan and pour very hot water into the large pan, until it’s ¾-1 inch deep, making sure the water doesn’t come up higher than the foil. Pour into prepared pan and spoon half of the conserve over the top in small teaspoon quantities.
Strawberry swirl cheesecake how to#
I’ve been buckling down on controlling my weight and eating habits (down 3.5 lbs in a month, woohoo!) and eating dessert is a very quick way to use up your calories. How to Make Mini Strawberry Cheesecakes: 1. Beat on low speed until smooth and combined. I think the real explanation is that I’ve realized there are a lot of desserts not worth eating. It’s very bizarre, and my husband has many times questioned me in a “who are you and what did you do with the Joanne I knew” kind of way whenever I glance over a dessert menu at a restaurant and pass on dessert altogether.
You may have noticed that Fifteen Spatulas has been a bit devoid of desserts lately.Īnd I really have no explanation, except that I’ve somehow fallen out of love with dessert as a general category of food. They’re a great make-ahead dessert that travels well too! INGREDIENTS: CREAM CHEESE (PASTEURIZED MILK, PALM OIL, CHEESE CULTURE, SALT, CAROB BEAN GUM, MONO- AND DIGLYCERIDES, APOCAROTENAL (COLOR)), SUGAR, GRAHAM CRACKER CRUMBS (WHEAT FLOUR, WHOLE WHEAT FLOUR, SUGAR, SOYBEAN OIL, HONEY, SODIUM BICARBONATE, SALT), STRAWBERRY FILLING (WATER, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, STRAWBERRIES, FOOD STARCH-MODIFIED, SUGAR, CITRIC ACID, SALT, POTASSIUM SORBATE AND SODIUM BENZOATE (AS PRESERVATIVES), SODIUM CITRATE, XANTHAN GUM, RED 40, PROPYLENE GLYCOL, ARTIFICIAL FLAVORS), MARGARINE (PALM OIL, WATER, SALT, MONO AND DIGYLCERIDES, SOY LECITHIN, BETA-CAROTENE, VITAMIN A PALMITATE ADDED), WATER, EGGS (WHOLE EGGS, CITRIC ACID, WATER), FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), CORNSTARCH, EGG POWDER (WHEAT FLOUR, EGGS, SOY OIL, SOYA LECITHIN, SALT, SODIUM BICARBONATE, ANNATTO, TURMERIC), SOYBEAN OIL, LEMON JUICE (WATER, LEMON JUICE CONCENTRATE, LEMON OIL), ARTIFICIAL FLAVOR, CARAMEL COLOR.These Strawberry Swirl Cheesecake Bars have a buttery shortbread crust and a strawberry swirl cheesecake filling.
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