Page 51 - Englosh Version

Recipe

Cheesecake

- Chill your mixing bowl and beaters by placing in the freezer for 5-10 minutes (this helps the
whipped cream whip up faster).
- Add the heavy whipping cream to the chilled mixing bowl and beat un�l it begins to thicken.

- While mixing, slowly add 1/4 cup powdered sugar. Con�nue to beat un�l the mixture has thickened
and holds a s�ff peak. Do not overbeat or it will become overly thick and clumpy. Scoop the whipped
cream into a bowl and put in the fridge.

- In the empty mixing bowl (no need to wash), add cream cheese and beat un�l smooth. Con�nue
mixing and add the remaining (1/2 cup) powdered sugar, and the vanilla.

- Stop mixing and add a large scoop of the prepared whipped cream into the bowl. Blend on low
speed to incorporate. Add remaining whipped cream and blend gently, just un�l fully combined.
- Use immediately, or cover and keep in the fridge for up to 1 day.

Assemble the desserts

- Add a spoonful of graham cracker crumbs to the bo�om of each dish.
- Top with a layer of cheesecake filling. For neat assembly, you may want to add the prepared
cheesecake filling to a large piping bag, or large Ziplocs type bag with a corner cut off.

- Add a layer of cherry filling. Be sure the filling is cool. Do not begin dessert assembly un�l the filling
is cool.
- Add a second layer of cheesecake.

- Top with cherry filling and some graham cracker crumbs for garnish.
- Serve immediately, or refrigerate completed desserts for up to 4 hours. If you're not serving the
desserts right away, omit the top graham cracker crumbs un�l just before serving.

Notes

- The cheesecake filling as listed will be enough for 4-6 small dessert servings. You will have plenty of
cherry filling le� over. Feel free to double the cheesecake por�on for a larger gathering, and you can
keep the cherry filling amounts as listed.

- Le�over cherry filling is perfect for topping pancakes, waffles or vanilla ice cream.

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