Strawberry Cream Gingersnaps Recipes

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STRAWBERRY CHEESECAKE WITH GINGERSNAP CRUST



Strawberry Cheesecake with Gingersnap Crust image

Categories     Cake     Berry     Dairy     Ginger     Dessert     Bake     Kid-Friendly     Cream Cheese     Spring     Shavuot     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 10

Number Of Ingredients 10

For crust
3 cups gingersnap cookie crumbs
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
For filling
3 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
3 large eggs
2 cups fresh strawberries, hulled, halved

Steps:

  • Make crust:
  • Position rack in center of oven and preheat to 325°F. Blend cookie crumbs, sugar and butter in processor until well mixed. Press crumb mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake crust until set, about 10 minutes. Transfer to rack.
  • Make filling:
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in vanilla. Add eggs and beat just until blended.
  • Pour filling into crust-lined pan. Bake until sides of cheesecake are slightly puffed and begin to crack, and center moves slightly when pan is shaken gently, about 1 hour. Transfer cake to rack. Cool completely. Cover; chill overnight.
  • Release pan sides from cheesecake. Arrange strawberries around outer edge of cheesecake. Cut into wedges.

LIME CREAM & FRESH STRAWBERRY PIE WITH GINGERSNAP CRUST



Lime Cream & Fresh Strawberry Pie with Gingersnap Crust image

Make and share this Lime Cream & Fresh Strawberry Pie with Gingersnap Crust recipe from Food.com.

Provided by SaraFish

Categories     Pie

Time 10h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/3 cups gingersnap crumbs (made from crushing about 25 cookies - I use my food processor)
5 tablespoons melted butter
1/4 teaspoon cinnamon
1/8 teaspoon salt
4 eggs
1 cup sugar
1 tablespoon grated lime zest
1/2 cup fresh lime juice
1/2 cup butter
1/2 cup cream
2 cups sliced fresh strawberries

Steps:

  • Crust: Combine all ingredients in a bowl til moistened.
  • Press and pack tightly into bottom and sides of 9 inch pie plate.
  • Bake about 7 minutes in preheated 350 oven.
  • Cool completely before filling.
  • Pie: Whisk eggs, sugar and lime zest in saucepan til smooth.
  • Add lime juice and butter and cook over medium heat, constantly whisking, til thickened 7 to 9 minutes.
  • Strain mixture thru fine strainer into a bowl.
  • Put plastic wrap on the surface of the filling and refrigerate until cold and thick, at least 3 hours or overnight.
  • Whip cream until soft peaks.
  • Fold whipped cream into chilled lime mixture.
  • Pour into prepared pie shell.
  • Cover with plastic wrap and chill at least 6 hours.
  • Arrange strawberry slices on top of the chilled pie and serve!

Nutrition Facts : Calories 687, Fat 39.5, SaturatedFat 21.9, Cholesterol 229.2, Sodium 609.5, Carbohydrate 78.4, Fiber 2.2, Sugar 46.2, Protein 8.1

STRAWBERRY GINGERSNAP ICEBOX CAKE



Strawberry Gingersnap Icebox Cake image

Fluffy swirls of strawberry cream are layered with spicy gingersnaps in this summery, no-bake confection. The deep strawberry flavor comes through twice here: once in the mascarpone cream, which is whipped with berry purée, and in a scarlet topping spiked with lime zest and grated fresh ginger. We used Nabisco gingersnaps, but any brand should work, as could vanilla wafers. This cake is best made the day before you want to serve it, giving the gingersnaps a chance to soften into a luscious, soft cake.

Provided by Melissa Clark

Categories     cakes, ice dishes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 9

1 pound/455 grams strawberries
12 ounces/340 grams mascarpone
1/4 cup/28 grams confectioners' sugar, more as needed
1 teaspoon vanilla extract
1 1/4 teaspoons finely grated lime zest, more to taste
1/2 teaspoon fresh lime juice, more to taste
32 gingersnaps (about 8 ounces)
1 tablespoon granulated sugar
3/4 teaspoon grated fresh ginger, more to taste

Steps:

  • Set aside half the strawberries, choosing the smallest, prettiest ones. They'll be used for serving. Hull the remaining berries.
  • Using a blender or food processor, purée the hulled strawberries, then strain through a fine mesh strainer. You should have about 2/3 cup of purée.
  • In the bowl of an electric mixer set on low speed, whisk together strawberry purée, mascarpone, confectioners' sugar, vanilla, 3/4 teaspoon lime zest and the lime juice. Once the cream mixture is combined, but not fully whipped, taste and add more confectioners' sugar if necessary (this will depend on how sweet your strawberries are). Whip to medium-stiff peaks.
  • On a serving platter, lay 2 rows of 4 cookies (for a total of 8) in a rectangle. Spread 1/2 cup cream mixture over the cookies, spreading it to the edges. Top with another 8 cookies, and spread with another 1/2 cup cream. Repeat 2 more times, so you have 4 layers of cookies. Top with remaining cream, spreading it along the sides like frosting. Cover loosely with plastic wrap and chill for at least 8 hours, and preferably overnight.
  • Half an hour before serving, hull and quarter remaining strawberries (cut them in eighths, if they're large). Toss berries in a medium bowl with granulated sugar, remaining 1/2 teaspoon lime zest and the ginger. Let sit for at least 30 minutes, and up to 1 hour; they should release their juices, which will turn syrupy from the sugar. Taste and add more lime zest, ginger and a squeeze of lime juice, if you like.
  • Just before serving, arrange strawberries on top of the cake and drizzle with accumulated syrupy juices. Serve at once, cutting cake into slices.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 271 milligrams, Sugar 20 grams, TransFat 1 gram

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