Strawberry Shortcake Cheesecake Rolls
Ingredients:
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy whipping cream
For the Strawberries:
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar
For the Shortcake Crumbs:
- 1 1/2 cups crushed shortbread cookies or graham crackers
- 1/4 cup unsalted butter, melted
For Assembly:
- 6 large crepes or thin cake layers
- Powdered sugar for dusting
Instructions:
1. Prepare the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy whipping cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
2. Macerate the Strawberries:
- In a bowl, combine the diced strawberries with 2 tablespoons of granulated sugar.
- Let the mixture sit for about 10 minutes to allow the strawberries to release their juices.
3. Prepare the Shortcake Crumbs:
- In a bowl, mix the crushed shortbread cookies or graham crackers with the melted butter until the mixture resembles wet sand.
4. Assemble the Rolls:
- Lay a crepe or thin cake layer flat on a clean surface.
- Spread a layer of the cheesecake filling evenly over the crepe.
- Sprinkle a portion of the shortcake crumbs over the filling.
- Place a line of the macerated strawberries along one edge of the crepe.
- Carefully roll the crepe tightly, starting from the edge with the strawberries, to form a roll.
- Repeat with the remaining crepes and fillings.
5. Chill the Rolls:
- Wrap each roll in plastic wrap and refrigerate for at least 1 hour to set.
6. Serve:
- Remove the rolls from the refrigerator and unwrap them.
- Slice each roll into pieces, sushi-style.
- Dust with powdered sugar before serving.
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