“I don’t cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day” - Terri Guillemets
Desserts are probably our favorite part of any meal. Cakes, cookies, pastries, mousses, custards, and pies sweets always manage to find a way into even the most satiated stomach. Our unique desserts will satisfy those sugar cravings, because this section is about some things very, very good to eat. It’s as simple as that.
Makes 8-10 little jars
1½ cups (225g) finely ground graham cracker crumbs
⅓ cup (65g) white sugar
6 tablespoons (90g) butter, melted
1 package (250g) cream cheese, softened
1 can sweetened condensed milk
⅓ cup (80ml) lemon juice
1 teaspoon (5ml) vanilla extract
HOMEMADE STRAWBERRY FILLING
2 cups (300g) frozen strawberries
1 cup (200g) granulated sugar
Pinch of salt
10 teaspoons (50ml) cornstarch
6 tablespoons (90ml) water
2 teaspoons (10ml) lemon juice
2 teaspoons (10ml) Amaretto
In a small saucepan, combine all ingredients for the strawberry filling except for the Amaretto. Boil for a minute or two until the sauce thickens. Stir in Amaretto.
To prepare the crust, mix graham cracker crumbs, melted butter, and white sugar together. Press into the bottom of small mason jars. Let them set in the fridge for an hour.
Beat the cream cheese until fluffy. Gradually beat in sweetened condensed milk, then stir in lemon juice and vanilla. Pour over the prepared pie crust and let chill for 3 hours.
If you wish, you can add a second layer of crust over the cheesecake, then chill again for one more hour.
Top with strawberry filling before serving.
Garden fresh rhubarb and local strawberries marry perfectly together in this seasonal dessert.