The deep red color and juiciness of strawberries can brighten up both the taste and aesthetics of any meal; it is no wonder they are the most popular berry fruit in the world. Strawberries not only look like a heart-shaped fruit and is most used during valentine’s day, they are also filled with phytonutrients that promote your health. A ton of dishes and desserts could be prepared using this humble, easy-to-grow fruit just in your backyard. I love to eat them any time of the year and use in my dishes quiet often. Most of my inspiration comes from food magazine where the recipes change every month unlike cook books. I also prefer short, simple & quick recipes rather than time consuming elaborate ones. This recipe comes from my source of inspiration Rachael Ray. But before getting to recipe, I would like to share some tips on how to select and store them.
How to Select and Store
Strawberries are very perishable. They should be purchased a few days prior to use and consumed as soon as possible. try to choose strawberries that are firm, plump and have a shiny, deep red color and attached bright green caps. Strawberries once. If you are buying strawberries prepackaged in a container, make sure that they are not packed too tightly (which may cause them to become crushed and damaged), otherwise they will spoil soon. The best time to buy them are from spring through the mid-summer.
Since strawberries are perishable, care should be taken in their handling and storage. Before storing in the refrigerator, remove any strawberries that are damaged so that they will not contaminate others. Replace unwashed berries in their original container or spread them out on a plate covered with a paper towel, then cover with plastic wrap. Make sure not to leave strawberries at room temperature or exposed to sunlight for too long, as this will cause them to spoil.
Recipe: (Makes for 6)
12 oz softened cream cheese
< 2/3 cup sour cream
1 cup confectioners’ sugar
1 teaspoon vanilla extract
6 individual gram cracker crusts
Coarsely chop 6 berries and place in food processor. Add cream cheese, sour cream, confectioners’ sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes with slices of remaining berries. Refrigerate for at least 2 hours covered before serving for best results.
Instant, Individual, No-bake Strawberry Cheesecake for Strawberry Seduction
NOTE: If you chill it in the refrigerator for a longer time, the gram cracker crust becomes soft. But if you want it crispy, serve it soon.
Wow. I’m kind of craving dessert and could totally use one of these right now! Damn, wish I had some cream cheese!
Hey thats a nice spread.. loved those photos
yum! ur cheesecake looks tempting! i never tried cheesecakes. this is a good one to start with..
They are Yum 🙂 Even instant !
Hmm i want to eat it now:((
great click … looks very nice
looks yumm…. great pics…
It looks so goood..thanks for sharing
Beautiful!Absolutely love it 🙂
Oohhhhhh…that looks scrumptious and with the ease of prep, how can one go wrong? Thanks so much — this is going to be a keeper for my summertime desserts. 😉
Wow..this looks easy and delicious. Will surely try it out!
Cheese cake…instantly…YES!!! they look fantastic!!
These look so yummy and pretty! I wanted to let you know that I gave you an award at ArtYouEat, so go and get it!