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    Eton Mess Cheesecake Dessert


    Source of Recipe


    My own

    Recipe Introduction


    I made this for a welcome back dinner for Fr. Lee at St. Martin’s. I wanted the basic flavors of an Eton Mess, but in a potluck-type of dish. I thought that cheesecake flavored with strawberry would be a good and sturdy base. This is admittedly a bit of a cheater recipe. I used purchased filling and Cool Whip, but I think that Cool Whip is so much more stable than whipped cream. I used my own lemon curd for this, but you can buy it, too. I assembled this in a 11 3/4 X 9 3/8 disposable aluminum pan. You can top with the cookies right before serving or an hour or so in advance. They will soften a bit the longer they sit on the Cool Whip.

    List of Ingredients




    3 lb. strawberries
    3/4 c. sugar
    1 1/2 t. vanilla
    24.3 oz. tub of cheesecake filling (I used Philadelphia brand) -
    2 – 8 oz. tubs of Cool Whip – divided (on is used for topping)
    1 jar (about 10 oz.) lemon curd
    Meringue cookies (I used about half of one of those tubs)

    Recipe



    Heat oven to 350F. Line two half sheet pans with parchment paper. Wash and dry the strawberries. If they are large cut them in half. Toss with the sugar and vanilla and spread on the sheet pans, leaving room between them. Roast for 20 minutes. They should be tender, fragrant and just starting to caramelize. Drain the strawberries and pour the liquid into a small non-stick saucepan.

    While the strawberries cool, bring the liquid to a boil. Reduce heat and let simmer until a very thick syrup is formed. Let cool slightly.

    Mix the cooled strawberries with the cheesecake filling. Fold in ONE of the tubs of Cool Whip. Spread in the bottom of the serving pan/dish. Top with the strawberry syrup and spread over. Spread the other tub of Cool Whip over this layer.

    Stir the curd to loosen it up and place in a piping bag. Cut off the tip and pipe all over the Cool Whip – you can be as neat or messy as you like, you just want a good coverage. Top with meringue cookies.

    Serves 24 (approximately)

 

 

 


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