Strawberry Cheesecake Bombe

By á-48530

A Pampered Chef recipe

Ingredients

• 5 shortbread cookies
• 1 lb (450 g) fresh large strawberries, divided
• 1 tsp (5 mL) powdered sugar
• 1 pkg (8 oz/250 g) cream cheese, softened
• 1 lemon
• 3/4 cup (175 mL) white chocolate morsels
• Additional shortbread cookies (optional)

Preparation

Step 1

Directions

1 Line small mixing bowl with plastic wrap; place in freezer.
2 Using food choppe, chop cookies into fine crumbs; set aside.
Remove stems from 4-6 large strawberries; cut in half. Set aside
remaining strawberries for garnish. Coarsely chop halved
strawberries with Food Chopper and place in a clean prep bowl; add
powdered sugar and mix gently with spoon.
3Place cream cheese in small . Zest lemon with to measure 1 tsp (5
mL) and add to cream cheese; mix until well blended.
4 Place chocolate morsels in another (2-cup/500-mL) Prep Bowl.
Microwave, uncovered, on HIGH 30 seconds; stir using a clean an dry
spatula. Continue microwaving an additional 20-30 seconds, stirring
every 10 seconds or until almost melted. (Be careful not to
overheat or chocolate will become grainy and not useable.) Stir
melted chocolate into cream cheese mixture; mix until smooth.
5 Remove batter bowl from freezer. To layer bombe, pour strawberry mixture into bottom of batter bowl. Sprinkle cookie crumbs evenly over strawberries.
6 Spoon cream cheese mixture over the cookie crumbs; spread evenly, gently pressing to remove air bubbles. Return to freezer for 10 minutes.
7 Cut reserved strawberries in half lengthwise with a knife.
8 To serve, carefully invert batter bowl over to release bombe.
Gently remove plastic wrap. Surround with strawberries and
additional shortbread cookies, if you’d like.
Yield:
12 servings of 2 tbsp/30 mL spread and about 2 strawberry halves Nutrients per serving:
Calories 170, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium 90 mg, Carbohydrate 14 g, Fiber 1 g, Protein 2 g