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Choco-Toffee Cheesecake-Strawberries




Source of Recipe


Internet


List of Ingredients




16 extra-large, firm strawberries
1 10-ounce bag English toffee bits
1 cup sliced almonds
1 cup Chocolate Ganache, room temperature
1 8-ounce package cream cheese
6 ounces white chocolate



Recipe



Line a baking sheet or a 9x13-inch pan with waxed paper.
Clean the strawberries by wiping them gently with a damp paper towel. Using a paring knife, slice off the strawberry tops and discard.

Hold a strawberry in one hand, and using the small scoop end of a melon baller, press directly into the center "meat" of the strawberry, scooping and hollowing out the berry with one motion. Scoop gently and do not hollow completely, leaving some "walls" to the berry. Repeat with all berries and set aside.

Chocolate Toffee Cheesecake Filling: Place 1/2 bag (5 ounces) of toffee bits and the almonds in the food processor bowl. Pulse the processor until the toffee bits and almonds are just crushed and combined, about 5 pulses. Do not grind into powder. Remove the mixture and place in a shallow bowl.

Place 1/4 cup of the toffee mixture back into the processor bowl and add the ganache (room temperature) and cream cheese. Process until smooth.

Scrape the filling out of the processor bowl and into a plastic storage bag. Seal the bag and snip off one small corner of the bag, creating a pastry bag.

Fill each hollowed strawberry with the filling, mounding it just over the top of each berry. After filling, press each berry into the bowl of ground toffee and almond mixture to coat. Set filled berries aside.

Place the white chocolate in a microwave-safe bowl. Microwave at 15-second intervals, stopping to stir chocolate, until fully melted.

Dip the end of each filled strawberry into the white chocolate to coat, gently shaking off the excess chocolate. Place the strawberries on the waxed paper-lined baking sheet and refrigerate until ready to serve. Makes 16 filled strawberries.