INGREDIENTS
FOR THE bánh quy cây, pretzel CRUST
2 c. crushed pretzels
3/4 c. (1 1/2 stick) melted butter
1/4 c. granulated sugar
FOR THE CHEESECAKE LAYER
1 (8-oz.) block cream cheese, softened
3/4 c. granulated sugar
1 tsp. pure vanilla extract
1 c. heavy cream
FOR THE dâu, dâu tây TOPPING
1/2 c. sugar
1/2 c. water
1 tbsp. cornstarch
1 1/2 tbsp. dâu, dâu tây Jell-O mix
1 pt. fresh strawberries, sliced
DIRECTIONS
Make the bánh quy cây, pretzel Crust: Preheat lò nướng to 350°. In a large mixing bowl, stir together pretzels, bơ and sugar until combined. Transfer to a 10” tart pan and press firmly into pan using the bottom of a measuring cup. Bake 8 phút and let cool completely.
Make the Cheesecake Layer: Beat cream cheese until smooth. Add sugar and vanilla and beat until combined, then add cream and beat until medium peaks form.
Spread over cooled bánh quy cây, pretzel crust.
Make the dâu, dâu tây Topping: In a small saucepan, combine sugar, water and cornstarch and bring to a boil. Boil 2 minutes, whisking constantly (mixture will thicken), then remove from heat. Add Jell-o and whisk until combined. Let cool 5 minutes.
Arrange strawberries in a single layer all over cream cheese layer, then pour Jell-o mixture over, covering each berry. Refrigerate until Jell-o is firm, 2 hours.
FOR THE bánh quy cây, pretzel CRUST
2 c. crushed pretzels
3/4 c. (1 1/2 stick) melted butter
1/4 c. granulated sugar
FOR THE CHEESECAKE LAYER
1 (8-oz.) block cream cheese, softened
3/4 c. granulated sugar
1 tsp. pure vanilla extract
1 c. heavy cream
FOR THE dâu, dâu tây TOPPING
1/2 c. sugar
1/2 c. water
1 tbsp. cornstarch
1 1/2 tbsp. dâu, dâu tây Jell-O mix
1 pt. fresh strawberries, sliced
DIRECTIONS
Make the bánh quy cây, pretzel Crust: Preheat lò nướng to 350°. In a large mixing bowl, stir together pretzels, bơ and sugar until combined. Transfer to a 10” tart pan and press firmly into pan using the bottom of a measuring cup. Bake 8 phút and let cool completely.
Make the Cheesecake Layer: Beat cream cheese until smooth. Add sugar and vanilla and beat until combined, then add cream and beat until medium peaks form.
Spread over cooled bánh quy cây, pretzel crust.
Make the dâu, dâu tây Topping: In a small saucepan, combine sugar, water and cornstarch and bring to a boil. Boil 2 minutes, whisking constantly (mixture will thicken), then remove from heat. Add Jell-o and whisk until combined. Let cool 5 minutes.
Arrange strawberries in a single layer all over cream cheese layer, then pour Jell-o mixture over, covering each berry. Refrigerate until Jell-o is firm, 2 hours.
6 large baking apples, halved vertically and cored
12 tbsp. butter, melted
1/3 c. sugar, plus thêm for sprinkling
2 tbsp. ground cinnamon
2/3 c. cổ hủ, cũ thời rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling
DIRECTIONS
Preheat lò nướng to 350° and line a baking sheet with parchment paper. Place each táo, apple half flat side down and use a paring dao, con dao to create thin slices all the way across, making sure to stop slicing right before the bottom of the táo, apple (so it stays together as one piece). Transfer táo, apple halves to prepared baking sheet.
Lightly brush táo, apple tops with melted bơ and sprinkle with sugar.
Bake until apples are soft and caramelized, 23 to 25 minutes.
Remove from oven. In a small bowl, combine remaining melted butter, sugar, cinnamon, and oats. Once cool enough to handle, spoon mixture inside táo, apple slits.
Return to lò nướng and bake 10 phút more.
hàng đầu, đầu trang each with a scoop of ice cream, then drizzle with caramel, kẹo caramel and serve.