Monday, July 16, 2012

Cherry Cheesecake Parfait

Lately at work I've been on a parfait kick.

Everyday a different flavor.....
It's a sickness really
I just can't seem to help myself
I can't look at anything without thinking of how I can somehow turn it into a parfait.

I've made oreo, butterfinger, banana cream, strawberry shortcake, lemon and strawberry name it!
(I'll probably end up showing them all to you at some point)

And of course.......

Cherry Cheesecake!

Now I love cheesecake.....but it's a real pain in the ass!
Well, maybe not so much a pain in the ass as much as it is time consuming.
 It requires patience and this broad over here has no time for that.

I get impatient waiting for popcorn to pop
So the thought of going through the whole process of mixing and baking a cheesecake.....and THEN having to wait overnight for it to chill in the fridge makes me exhausted and I scrap the whole idea all together.

Which is why I've probably only made cheesecake about 4 times in my life.....ever.
2 of those times were in culinary school too.

This takes about 20 minutes tops to make and it you get to eat it right away
 Instant gratification is how I roll

Start by making your graham cracker "crust"
Now I never really follow an exact recipe.  I do it to my own taste
And the awesome part about making it to you HAVE to keep dipping your fingers in the sugary, grahamy goodness to make sure it tastes right.  Oh darn! =)

But here is a recipe I have written down that will give you a good starting point

1 1/2 C. Graham cracker crumbs
1/4 C. Sugar 
1/3 Melted butter
( I always use brown sugar....cuz I like my sugar like I like my men  ;)......and it's just yummier!
But you can certainly use white sugar if you want)

Next comes the cheesecake part

 (2) 8oz Packages of softened cream cheese
2 1//2 cups powdered sugar
1 Tb. Vanilla Extract
1/2 C. Heavy Cream

Mix the cream cheese with the vanilla, and slowly add in the sugar.
Then gradually pour in the heavy cream.
Start with 1/4 c. and slowly add it until you get the consistency you desire.
I usually use 1/2 c.

Layer alternately in a parfait glass with your topping of choice. 
I used canned cherry pie filling.....but if you're feeling froggy you can make it from scratch.

I do a layer of crumbs on both the top and bottom....because in my dream world allllll cheesecakes would have a top AND bottom crust.  It's my favorite part.

At buffets I'm known to get a slice of cheesecake just to peal off the crust.

Wasteful I know.
But your mind set about food and waste all kind of goes out the window when you walk through the doors of a buffet
It's also the only time or place I allow myself to dip my french fries in mashed potatoes lol
It pretty much goes against everything I believe in but that's part of the fun of being there

Back to cheesecake.............

Layer it up and eat it right away.

No waiting required!

^^^This is the home version^^^

And this here is what they look like when I sell them To Go at work

Swap out the toppings

Blueberry, strawberry, apple....whatever!

Oh and they look cute too!

1 comment:

  1. Oh my goodness! I am in need of one of these right now. Thanks for the recipe! I found your blog on Sugar Bee Crafts, I'm now following you. I hope you will stop by my blog and follow me too, only if you like of course.
    Hope you have a lovely day.
    Rose @