http://www.takingonmagazines.com/key-lime-cheesecake-parfaits-with-raspberry-sauce-and-quaker-oat-granola-cookie-crumble/
Ingredients
Key Lime Cheesecake
8 ounces cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
½ cup key lime juice
Pinch of salt
Zest of one lime
1 cup whipped cream
Raspberry Sauce
18 ounces fresh raspberries
1 cup sugar
1 teaspoon lime juice
Quaker Oat Granola Cookie Crumble
½ cup brown sugar
½ cup all-purpose flour
1 cup Quaker Oat Granola Cookies, crushed
6 tablespoons cold butter
Whipped Cream, for serving
For the cheesecake, beat the cream cheese, sweetened condensed milk, key lime juice and salt until smooth. Fold in the whipped cream and lime zest until fully incorporated. Spoon cheesecake into individual serving dishes, spreading until the tops are even.
For the raspberry sauce, heat the raspberries, sugar and lime juice in a small saucepan over medium heat until simmering. Reduce heat to low and simmer until sugar melts, approximately 5 minutes. Set aside until cool.
For the Quaker Oat Granola Cookie Crumble, Preheat oven to 350. Stir together brown sugar, flour and crushed Quaker Oat Granola Cookies until well mixed. Add butter and mix together with fingers until only pea-sized lumps remain. Spread crumble on a parchment-lined cookie sheet and bake for 20 minutes, stirring once midway through baking time.
When ready to serve, pour raspberry sauce over each cheesecake parfait, dollop with a spoonful of whipped cream and top with a serving of Quaker Oat Granola Cookie Crumble.
Ingredients
Key Lime Cheesecake
8 ounces cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
½ cup key lime juice
Pinch of salt
Zest of one lime
1 cup whipped cream
Raspberry Sauce
18 ounces fresh raspberries
1 cup sugar
1 teaspoon lime juice
Quaker Oat Granola Cookie Crumble
½ cup brown sugar
½ cup all-purpose flour
1 cup Quaker Oat Granola Cookies, crushed
6 tablespoons cold butter
Whipped Cream, for serving
For the cheesecake, beat the cream cheese, sweetened condensed milk, key lime juice and salt until smooth. Fold in the whipped cream and lime zest until fully incorporated. Spoon cheesecake into individual serving dishes, spreading until the tops are even.
For the raspberry sauce, heat the raspberries, sugar and lime juice in a small saucepan over medium heat until simmering. Reduce heat to low and simmer until sugar melts, approximately 5 minutes. Set aside until cool.
For the Quaker Oat Granola Cookie Crumble, Preheat oven to 350. Stir together brown sugar, flour and crushed Quaker Oat Granola Cookies until well mixed. Add butter and mix together with fingers until only pea-sized lumps remain. Spread crumble on a parchment-lined cookie sheet and bake for 20 minutes, stirring once midway through baking time.
When ready to serve, pour raspberry sauce over each cheesecake parfait, dollop with a spoonful of whipped cream and top with a serving of Quaker Oat Granola Cookie Crumble.
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