STRAWBERRY CHEESECAKE IN A JAR

Strawberry Cheesecake in a Jar is a deconstructed strawberry cheesecake served layered in a jar. It’s a light refreshing, easy to serve dessert perfect for a party or any night of the week.

Today’s recipe is from a fun new cookbook, United States of Cakes. I was sent a free review copy, and I had a hard time picking which recipe to bake first. There’s so many recipes I’d love to try; recipes that I know my family would love.

The cookbook is written by handsome Swedish pastry chef Roy Fares who’s developed a love for America and American baked goods. The photos of the food are mouth-wateringly beautiful and will leave you craving these slightly lower in sugar adaptations of American desserts.

Mixed in with the 50 luscious recipes is a travelogue with beefcake pictures of this hunky dessert chef, and tales of his visits to several popular bakeries in California.

INGREDIENTS:
CRUMBLE DOUGH

• 12 graham crackers
• 1/2 cup sugar
• 1/3 cup salted butter, room temperature
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract

CHEESECAKE FILLING

• 2 8-ounce packages cream cheese, room temperature*
• 1/2 cup sugar
• 2 cups heavy whipping cream
• 2 teaspoons vanilla extract
• zest and juice from two large lemons
• 20 fresh strawberries

DIRECTIONS:
CRUMBLE DOUGH

• Preheat the oven to 350°. Pulse the graham crackers in a food processor until they become fine crumbs Pour the crumbs into a bowl and add the sugar, butter, flour, baking power and vanilla. Use your fingers to pinch into a crumbly dough.
• Spread the dough on a parchment lined baking sheet and bake in the center of the oven for 10 minutes. Allow to cool completely.

CHEESECAKE FILLING

• Beat the cream cheese and sugar with an electric mixer until smooth and creamy. Gradually beat in the cream. Add the vanilla, lemon zest, and lemon juice and beat until the filling is light and creamy.

Read more please visit : www.barbarabakes.com

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