Strawberry Cheesecake Bombe
- 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)
Line Small Batter Bowl with plastic wrap; place in freezer.
Using Food Chopper, chop cookies into fine crumbs; set aside. Remove stems from 4-6 large strawberries with Core & More; cut in half. Set aside remaining strawberries for garnish. Coarsely chop halved strawberries with Food Chopper and place in (2-cup/500-mL) Prep Bowl; add powdered sugar and mix gently with Small Mix ‘N Scraper®.
Place chocolate morsels in another (2-cup/500-mL) Prep Bowl. Microwave, uncovered, on HIGH 30 seconds; stir using a clean and dry Mini Mix ‘N Scraper®. 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.
Remove batter bowl from freezer. To layer bombe, pour strawberry mixture into bottom of batter bowl. Sprinkle cookie crumbs evenly over strawberries.
Spoon cream cheese mixture over the cookie crumbs; spread evenly, gently pressing to remove air bubbles. Return to freezer for 10 minutes.
Cut reserved strawberries in half lengthwise with Petite Paring Knife.
To serve, carefully invert batter bowl over Shimmering Glass Round Platter to release bombe. Gently remove plastic wrap. Surround with strawberries and additional shortbread cookies, if you’d like.
- 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