SERVES 4 (16 ounce jars) | ACTIVE TIME 22 Min | TOTAL TIME 30 Minutes
(or 8 - 8 ounce jars)
1 pound fresh strawberries
2 tablespoons granulated sugar
1 cup heavy cream
¼ cup powdered sugar
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla bean paste (or vanilla extract)
2 tablespoons fresh lemon juice
1 (5 ounce) box Lorna Doone Shortbread Cookies
2 tablespoons unsalted butter, melted
Wash, core and slice strawberries. Sprinkle strawberries with sugar and toss to coat. Set aside.
a tall mixing bowl, whip the cream with an electric mixer fitted with
the whisk attachment. Once trails begin to form, turn the mixer off and
add powdered sugar and continue to whip until stiff peaks form. Place
whipped cream in the refrigerator until ready to serve.
medium mixing bowl combine cream cheese, milk, vanilla and lemon juice.
Beat with an electric mixer until mixture is smooth. Place in the
refrigerator until ready to serve.
Place cookies in a blender or
food processor to crush. Blend on low until you have all cookie
crumbs. Pour into a small bowl and combine with butter. Mix until all
cookie crumbs are moist.
Divide cookie mixture into 4 dishes (we used mason jars). Gently pat cookies down with a spoon or your fingers.
Add cheesecake filling, divided evenly between jars. Top with ¼ of strawberries in each jar. Add a big dollop of whipped cream.
Refrigerate 2 hours, or until ready to serve. (cheesecake keeps for several days in the fridge, covered).
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.