These are sinfully delicious. I made them for my husband for our first wedding anniversary, and they were a hit. I recommend prepping the ingredients in advance, and waiting to pipe and dip them until you are nearly ready to serve, since the berries don't keep for long periods of time and start breaking down by the following day. First, I baked a crust-less cheesecake and allowed it to cool. Then, I took a small pumpkin-carving knife and hollowed out the berries. My son served as a disposal for the remnants. Next, I whipped the cheesecake with heavy cream to my desired consistency with an electric mixer, then piped it into the berries. I dipped the open ends into a bowl of graham cracker crumbs, then into a heated bowl of melted dark chocolate wafers, and cooled on wax paper.
Cheesecake Filling:
2-8 oz packages of cream cheese, softned
1/2 c sugar
1/4 tsp vanilla extract
2 eggs
Heavy Cream
Preheat the oven to 350 F.
With an electric mixer, beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and blend well. Pour into an 8" spring form pan.
Bake for 30-35 minutes, or until the center is set. Cool completely.
With a spatula, empty spring form pan into a large bowl. With an electric mixer, slowly add heavy cream while blending to desired consistency. You want cheesecake to be thick, yet pipe-able.
No comments:
Post a Comment