Sunday, May 26, 2013

Cheesecake Stuffed Strawberries

4-5 pounds of Strawberries
12 oz white chocolate
2 packages of cream cheese (8oz each)
1 tsp vanilla
1/4 - 1/2 cup powdered sugar
1/2 cup Graham Cracker crumbs

Let cream cheese come to room temperature.

Rinse the strawberries.  Cut off the top of each strawberry & hollow it out slightly with a paring knife.

Melt white chocolate in a double boiler.  Let cool to almost room temperature but do not let it set up or harden.  Heat the cream cheese so it is just slightly warmer than the white chocolate [You don't really want them warm but if the cream cheese is even the slightest bit cooler that the white chocolate the white chocolate will harden and not mix in.] 

Beat with an electric mixer until creamy. 

Add vanilla and powdered sugar & beat till smooth. 

Put mixture in a zip lock bag & snip a tiny bit of the bottom corner off. (Make shift piping bag!)

Use the zip lock bag to squeeze the filling into each strawberry.  After the strawberry is full, dip the exposed cheesecake mixture in graham cracker crumbs.

Try not to eat the whole batch in one sitting.

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