Name: Strawberry Cheesecake Parfait Recipe for Mothers Day | Show Me The Curry
Uploaded: 2020-03-25T07:09:14.000Z
Duration: 9 min 15 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Welcome to show me the card dot com I'm a new Jew and I'm Hittle.

And today we're making strawberry cheesecake.

So we have a little food process over here on dhe.

He's gonna start off with some graham crackers.

But honestly, you can use anywhere I d that you prefer, and we're just gonna cry.

Now, we're making little cute little shot size, part phase, and these were really good to serve after a huge dinner because nobody's in the mood for a huge desert.

You know, you want a little bit of dessert, but if you want to make a larger part phase and you feel like your crust needs to be a little bit bigger than just doubled a graham cracker crust recipe, it's easy, you know, just double it or people who say and I'm just gonna give it a one quick world before I add another stuff.

So we're gonna use three grand crackers, which makes about 3/4 of a cup off grand cracker crumbs, three tablespoons off melted butter and one tablespoon of sugar, and I'm gonna wallet again and let it all incorporate and kind of become a probably crust.

It's not fine powder, and it's just a little bit of texture to it.

So what the butter did is basically when you press it together, it actually forms a crust holds together.

It's gonna be yummy at the bottom of the parfait.

So the next step is we're gonna work on the strawberries.

You've got half a pound of strawberries again.

It's gonna really depend on what size up your containers you're using to serve.

But we've got approximately half a pound.

You take up the stem on, cut them into small pieces, so when we're using tiny little parfait dishes or little shot glasses, they need to be really small.

But if you have a larger dish than you could actually keep them beautifully sliced like that as well.

So once the chopped, we're gonna add half a tablespoon of sugar but once it's mixed in, we can just keep it aside.

The sugar is gonna actually create a nice strawberry sauce and also self in the strawberries.

So for the next step, we have a ball over here and we've got eight ounces off cream cheese, softened cream cheese.

We left it out in the morning, and it's soft, and it's perfect into that big dinner at 1/3 cup off sour cream and makes that together until it's moved.

One teaspoon of vanilla extract and half a cup of powdered sugar.

Sometimes they call it icing sugar as well and access and really well.

You want a nice smooth mixture, no lumps of sugar, no lumps of cream cheese.

So once it's all mixed and well and its mood, we're going to add and fold.

And actually one and 1/2 cups of whipped cream you can buy the ready made store bought one, or you can whip the cream yourself at home again.

Folding means taking it from the bottom and putting it over the top knot.

I'm going crazy with it, otherwise your mixtures go gonna go flat.

You wanted to be fluffy and light and full of air.

So once the filling is mixed and well, it's all incorporated.

Well, we're gonna work on a little piping bag.

So what we have is just a regular zipper bag like this, and we also have a piping tip.

You confined these at any of your Walmarts or, you know, craft stores.

They're really cheap, like a dollar or so.

And, um, if you don't have this, you can also just make a little snippet at the side of your bag.

So we have this and then we have the little part that goes on top.

So we're gonna do is take her zipper bag and cut a small corner off one of the sites.

We wanted a little smaller and then just push it out like that.

And once the nozzle tip is all the way out, you take your cover cap and just twisted on.

That's gonna hold the nozzle in place and in her bag.

Just hold it like this, that we'll get a nice clean edge.

Then we're gonna seal the bag trying to get out any of the air that's there, at least most of it.

You're gonna put this to the side for just a second while we work on our parfait dishes.

Now, for the assembly, we have the little shot glasses and we want to just put in a little bit of the graham cracker crust just about 1/4 of an inch.

And then you just take another one of the glasses and just kind of president.

You need to basically back it in the strawberries have been sitting in the sugar syrup and they're nice and saucy.

And start on the next step, which is layering the shops.

So here's a little piping bag you're filling, and we're just gonna squeeze it and hold it from one corner so that all the feeling comes out from the edge.

Just type it in and then we're layering it.

You don't want to fill it up all the way.

Fill it up just about halfway, and then when the strawberries and then put one more layer of filling So the next layer is going to be strawberries.

And I'm just going to skim off the top of the strawberries from the top, and you put them.

You don't want a lot of liquid in this because it's watery.

And once the strawberries Aaron, I'm gonna top it again with our cream cheese mixture.

There are phaser, all layered, and they look so amazing, but they're not ready to eat just yet.

What we're gonna do is we're gonna take this and put it in the refrigerator and chill it at least an hour or two because we did soften that cream cheese.

So we wanted to form back up again, and it'll have the consistency of cheesecake.

So I'm gonna put them in and, well, that's it's bean.

Our trial strawberry cheesecake parfaits have bean chilling on.

They've actually solidified just like cheesecake.

So this is an optional step, but it does make a wow presentation.

If you're serving without a party, have some spray whip cream and you can just top it off a little dollars.

But with creeps and you do wanna wait till right before serving to do this.

You don't feel guilty about it and packs a flavour Punch.