- 1 pound of strawberries
- 1 tablespoons caster sugar
- 1 tablespoons demera sugar
- 1 cup graham cracker biscuit crumbs
- 200g of cream cheese, room temperature
- 150ml cream fraiche
- 4 tbsp confectioners' sugar, sifted
- 2 teaspoons Amaretto
- 150ml heavy cream
- mint springs, for garnish
Slice the strawberries
into a bowl and sprinkle with caster sugar. Toss and set aside.
Mix the biscuit crumbs with the demera sugar.
Beat cream cheese with an electric mixer until smooth. Add the sour cream, confectioners' sugar and Amaretto and beat until combined.
In another bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture.
Assemble Parfaits: Place about a tablespoon of the graham cracker "crust" in the bottom of your glasses. Layer some of the cheesecake filling in the glasses, then some of the strawberry topping and sprinkle some more of the graham cracker on top. (Amounts will vary according to how many parfaits you are making, so just adjust accordingly). Repeat layers and top with mint.
Refrigerate until ready to serve.
Mix the biscuit crumbs with the demera sugar.
Beat cream cheese with an electric mixer until smooth. Add the sour cream, confectioners' sugar and Amaretto and beat until combined.
In another bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture.
Assemble Parfaits: Place about a tablespoon of the graham cracker "crust" in the bottom of your glasses. Layer some of the cheesecake filling in the glasses, then some of the strawberry topping and sprinkle some more of the graham cracker on top. (Amounts will vary according to how many parfaits you are making, so just adjust accordingly). Repeat layers and top with mint.
Refrigerate until ready to serve.
Recipe adapted from
theitaliandishblog.com
