Disney Cruise Line’s Cheesecake Recipes

Enchanted Garden / Disney Dream Strawberry Cheesecake Recipe

Makes 1 (10-inch) cheesecake
(Images from Disney Cruise Line/Disney Food Blog)

Graham Cracker Crust
2 cups graham cracker crumbs
1 stick unsalted butter, melted
1/2 cup sugar
1 pinch cinnamon

Strawberry Cheesecake Filling
1 (1-pound) bag frozen strawberries, thawed
5 (8-ounce) blocks cream cheese, at room temperature
1 1/4 cups sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
3 large eggs
1 drop red food coloring
1/4 cup heavy cream

For the graham cracker crust:

1. Preheat oven to 325°F.
2. Combine graham cracker crumbs, butter, sugar and cinnamon in a medium bowl. Stir until mixture is uniform and clumps together like wet sand.
3. Press mixture into the bottom and 1 inch up the sides of a 10-inch springform pan. Bake for 10 minutes, then cool completely before using.

For the strawberry cheesecake filling:

1. Preheat oven to 325°F.
2. Puree strawberries in a food processor. Set aside.
3. Combine cream cheese, sugar, lemon juice and vanilla extract in a large bowl. Beat with an electric mixer at low speed until combined, and then increase mixer speed to medium. Beat until batter is very smooth, about 5 minutes, scraping the sides of the bowl occasionally.
4. Sift the flour into the cream cheese mixture and beat until fully combined.
5. Add eggs, one at a time, beating until mixture is smooth. Slowly add reserved strawberry puree, red food coloring and heavy cream, and beat until mixture is completely combined.
6. Scrape the sides of the bowl to ensure the batter is mixed well. Pour batter into prepared crust, smoothing the top.
7. Bake until cheesecake is set, but still wobbles slightly, about 55 minutes to 1 hour. Cool in pan on a wire rack for 2 hours, then refrigerate overnight.
8. Dip a long, thin knife in hot water, and run it along the sides of the cheesecake to loosen it from the pan. Carefully remove the ring.

Cook’s Note: To create the miniature cheesecakes served at Enchanted Garden, prepare cheesecake according to the recipe, but instead of baking in a springform pan, make the cheesecakes in small cake rings, sold in specialty-foods stores. Reduce baking time by 15 minutes.

Sesame-Flavored Shrimp and Caramelized Onion Cheesecake With Asian Barbecue Sauce Recipe
(Images from Disney Cruise Line/Disney Food Blog)
Makes 1 (9-inch) cheesecake

Crust Ingredients
1 1/2 cups panko (Japanese bread crumbs)
6 ounces freshly grated Parmesan cheese
6 tablespoons unsalted butter, melted

Shrimp Filling Ingredients
1 tablespoon olive oil
1 onion
1 1/4 pounds raw shrimp, cleaned
2 teaspoons sesame seeds
28 ounces cream cheese
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
3/4 cup liquid eggs
1 1/4 cups heavy cream
1/2 cup shredded smoked Gouda
1/4 cup chopped fresh parsley
Micro greens, for garnish

Asian Barbecue Sauce Ingredients
1 teaspoon vegetable oil
1 tablespoon minced shallot
1 tablespoon minced garlic
2 1/2 teaspoons Asian barbecue sauce*
1 teaspoon hot bean sauce*
1 tablespoon hoisin sauce*
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon sugar
1/3 cup chicken stock

Method — For the crust:
1. Preheat oven to 350°F.
2. Combine all ingredients in medium bowl, stirring until well blended. Press mixture into the bottom of a 9-inch spring form pan. Bake crust until golden brown, about 15 minutes.
3. Cool completely before filling.

Method — For the shrimp cheesecake filling:
1. Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, and sauté until caramelized. Add shrimp, and sauté until just opaque. Stir in sesame seeds. Set aside to cool.
2. Combine cream cheese, salt and pepper in large bowl and beat with an electric mixer until fluffy. Beat in eggs 1 at a time; add cream, beating until well combined. Stir in smoked Gouda and chopped parsley.
3. Spoon filling into crust. Place cheesecake on a baking sheet. Bake until cake puffs and top browns, but the center wobbles just slightly when pan is shaken, about 1 1/2 hours. Transfer pan to rack and cool. (Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
4. Run a long, thin knife around pan sides to loosen cheesecake Carefully remove ring, and cut into 14 pieces.
5. Serve at room temperature with barbecue sauce and micro greens.

Method — For the Asian barbeque sauce:
1. In a small saucepan over medium heat, combine vegetable oil, shallots and garlic. Sauté until fragrant, about 1 minute.
2. Add Asian barbecue sauce, hot bean sauce and hoisin sauce; cook for 3 minutes. Add sherry and cook for 1 minute. Add soy sauce, sugar and stock; cook for 5 minutes. Transfer mixture to a blender and process until liquefied. Let cool.

*Asian barbeque sauce, hot bean sauce and hoisin sauce are all typical condiments used in Asian cooking. They are available at Asian-foods stores, and in many grocery stores.