cheesecake

Strawberry Cheesecake Parfaits

The other day, I stumbled upon a recipe for Strawberry Parfaits.

It took just one look and I knew I needed them in my life.

Definitely.

And really soon.

No doubt about it.

They looked scrumptious and refreshing and irresistible and… simply excellent.

If something in this big wide world can be referred to as  ‘perfection in a glass’ then it’s definitely this dessert.

Please, please, you have to make it.

It’s that last step you need to make to achieve true happiness.

This is what you need to prepare the little cuties.

1. First, in your food processor, crush the biscuits finely.

You know what?

I love my high-end gadgetry.

This lovely piece, for example,  is going on the market next fall.

I was really lucky to get it in advance.

These are the butter biscuits I’ve used.

Oh, how we love them – especially sandwiched with jam.

Just wanted to let you know…

Anyway, these are the biscuit crumbs.

2. Mix the crumbs with one tablespoon sugar…

3. … and 2 tablespoons melted butter.

You can use a fork to combine it all together.

4. Then, in the bowl of your electric mixer, mix the cream cheese, sour cream, sugar and almond extract.

5. In a separate bowl, whip the heavy cream until stiff peaks form.

6. Using a spatula, gently fold the cream cheese mixture with the whipped cream just until combined.

7. Slice the strawberries into a larger bowl, sprinkle them with a tablespoon of sugar and toss them around the bowl a little.

8. Then we are going to need four glasses.

9. Place about a tablespoon of the crumbs  in the bottom of your glasses.

10. Then layer some of the cheesecake filling, …

11. … then add some strawberries …

12. … and repeat this procedure once more.

13. Sprinkle the top with some more crumbs and garnish with strawberries and a mint leaf.

14. Refrigerate for about 1-2 hours before serving …

… which is exactly what I haven’t done.

Enjoy, dear friends.

This recipe makes about 4 1-cup (250 ml) glasses.

(The recipe was adapted from here.)

Share via

Raspberry Cheesecake Bars

I’ve realized that cream cheese seems to have some strong magical power over me these days.

See? It got me again, the cream cheese.

And you know what?

I’m really glad for that.

Because these bars, THESE BARS.

They are GORGEOUS.

Just imagine a piece of heavenly cake where cream cheese meets raspberries, almonds and coconut and you might get some distant drooling idea what I’m talking about.

To know perfectly what I mean you have to – HAVE TO – make them.

You’ll be happy, I’m tellin’ ya!

These are the ingredients.

1. Let’s start by chopping  the nuts.

2. In a larger bowl combine the nuts with the flour (1 1/4 cup – 160 grams) and the sugar (1/2 cup – 100 grams).

3. Then add the butter and using a pastry cutter (or a fork) combine the mixture until…

… it resembles crumbs.

4. Set aside one cup crumb mixture.

5. For the crust, press the remaining crumb mixture into the bottom of a 13x9x2-inch (33x23x5 cm) baking pan.

6. Bake in a 350 degree F (175 degree C) oven for 12 to 15 minutes or until the edges are golden.

7. Meanwhile, in the bowl of your electric mixer, combine the cream cheese with the sugar (2/3 cup – 130 grams).

8. Then beat in the eggs – one at a time – making sure to beat well after each addition.

9. Add the almond extract and scrape down the sides of the bowl every now and then.

10. Add the 2 tablespoons flour and mix again shortly.

11. Pour over the hot crust…

… and using a spoon or an offset spatula (if you are a big girl/boy) spread the mixture…

… to achieve smooth and even surface.

12. And back into the oven it goes to bake for another 15 minutes.

13. Remove from the oven.

14. Pour the preserves over the hot cream cheese layer…

…

… and even out the surface.

( I placed the preserves into the microwave oven for a couple of seconds to make the mixture warmer and more liquid.)

15. Now back to the one cup crumbs that we have set aside.

Mix them with one cup coconut.

16. Sprinkle the crumbs-coconut mixture over the preserves.

Like this.

17. And bake for another 20 minutes.

18. Remove from the oven.

19. Cool in the pan on a wire rack.

Chill in the refrigerator for 3 hours before cutting into bars.

Store in the refrigerator.

And most importantly – enjoy, dear friends!

Share via
Send this to a friend