BERRY CHRISTMAS CHEESECAKE With Spice Base Steve's Kitchen

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Place in fridge until ready to use. Mix cream cheese, powdered sugar, and vanilla in a stand mixer or use a hand held mixture until smooth and creamy and thick. Cut the top of each strawberry evenly to form the base. Now, cut the tip of each strawberry about ⅓ from the top to form the hat.

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How to make Strawberry Santas with cream cheese filling. Step 1. Prepare the strawberries and make sure they are clean. Cut the stems off. Step 2. Next, cut a small portion off the top of each of the strawberries for the Santa hats. Dry the berries so the filling does not slide off later. Step 3.

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Directions. On a cutting board, slice the stem off the strawberry leaving a flat base. Make a cut about 1/3 up from the tip of strawberry, this will be used as the "hat". In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla. The mixture will be thick.

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Step 4. Make the strawberry topping: Combine some of the fresh strawberries with sugar and lemon juice in a saucepan, and bring to a boil. Cook until bubbly, and add a cornstarch slurry to thicken up the sauce. Finally, add the remaining chopped strawberries to the sauce, and spoon over the cheesecake before slicing and serving.

BERRY CHRISTMAS CHEESECAKE With Spice Base Steve's Kitchen

Combine the sugar and cornstarch in a large saucepan. Whisk them together until no lumps of cornstarch remain, then stir in the strawberry puree. Cook over medium heat, stirring constantly until mixture thickens and come to a boil, about 5-10 minutes. Allow to boil for one minute, then remove from heat.

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In the bowl of a stand mixer, combine softened cream cheese, sugar, and salt. Beat it on low/medium for 5 minutes. Keep scraping the cream cheese down the sides of the bowl while mixing to get the best texture! Next, add vanilla extract and one egg at a time for a total of 4 large eggs.

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Preheat the oven to 325°F. While that's heating up, make the crust by mixing together the graham cracker crumbs, melted butter, vanilla, and brown sugar until combined. Spray the inside of the pan with non-stick spray, then spread the crust mixture all over the bottom and a little up the sides of the pan.

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Strawberry Topping for Cheesecake. 5 simple ingredients - strawberries, sugar, cornflour/cornstarch, lemon juice (or water) and vanilla. Plonk in saucepan, simmer for 10 minutes, stand over stove and inhale the incredible smells. Stir through halved strawberries (nice to soften them a bit), cool then spread on cheesecake.

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For strawberry topping: In a large bowl, combine the halved and quartered strawberries, sugar, lemon juice and vanilla. Mix well until the strawberries are evenly coated with the sugar. Cover and allow to sit either at room temperature for 1-2 hours or in the fridge overnight, stirring occasionally.

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Whisk together and heat over medium heat. Step 4 - Beat the cream cheese, powdered sugar and vanilla extract together. Add in the heavy whipping cream and beat. Step 5 - Gently stir the strawberry mixture into the cream cheese mixture until combined. Step 6 - Pour the filling into the chilled crust.

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13. To make the strawberry topping, combine the sugar and cornstarch in a large saucepan. Stir in the strawberry puree. 14. Cook over medium heat, stir constantly until mixture thickens and come to a boil, about 15 to 20 minutes. 15. Allow to boil for 1 1/2 minutes, then remove from heat. 16.

Magpie Musing

24. Banana Cream Cheesecake. Celebrate the joyous season with a fresh twist on a holiday classic! Banana cream cheesecake features tropical delight that's totally holiday-appropriate. It's creamy, festive looking, and oh so good. This refreshing, creamy dessert will make all of your holiday wishes come true. 25.

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Turn the oven off and crack the oven door. Leave the cheesecake in the oven for 15 minutes. Step. 7 Remove the cheesecake from the water bath and transfer to a wire rack. Let the cheesecake continue cooling to room temperature, about 2 hours. Place in the refrigerator for at least 8 hours to chill completely. Step.

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Stir over medium heat until thickened and clear. Cool until lukewarm. With a sharp knife, loosen cheesecake from edge of pan and remove springform. Arrange hulled strawberries onto of cheesecake. Spoon glaze over the berries, allow some of it to drip down the sides of cake. Refrigerate until ready to serve.

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Preheat the oven to 350 degrees Fahrenheit and fill a cookie sheet with ¼ inch of water. Spray just the bottom of a 9″ springform pan with cooking spray (otherwise your cheesecake crust may stick to the pan). In a large bowl or the bowl of a stand mixer, whip all 32 ounces cream cheese until it is soft and smooth.

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Set the Santa hat parts of the strawberries aside. Place the cream cheese mixture into a piping bag with a round tip (I used a Wilton 2A, but any medium to large piping tip will work). On the larger bottom part of the strawberry, pipe the cream cheese mixture, creating a large upwards swirl with 2 layers.