What can I say? I love cheesecake! I have a lot of recipes for it! This one is a nice, RICH, creamy, luscious recipe.
Cheesecake Parfait
What you'll need:
8 oz. Cream Cheese, at room temperature
A pinch of salt (kosher preferred)
1 Tbsp. Almond Liqueur (amaretto)
1 Tsp. Vanilla Extract
2 Eggs, room temperature
1/2 cup Sugar
1 package (17 1/2 oz.) Marscapone Cheese (Italian cream cheese), at room temperature
Fruit (I used 1 peach, 8 strawberries, and 24 raspberries)
Ghram Cracker crumbs to sprinkle
Chocolate, shaved
What you'll do:
In an electric mixer with the paddle attachment, (or a bowl with hand mixer) beat the cream cheese until smooth. Add a pinch of salt. While the mixer is running, gradually pour in the vanilla and almond liqueur. Crack in the eggs 1 at a time. Add the sugar and then the mascarpone and beat until smooth.
Pour the mixture to a large heatproof (glass or metal) bowl. Set the bowl over saucepan partially filled with barely simmering water, but do not let the water touch the bottom of the bowl. (you are making a double boiler) Cook until the mixture reaches 170 degrees F on a candy thermometer. (you are killing the egg bacteria at 170 degrees) It takes about 15 to 20 minutes. Stir pretty often cause you don't want lumps to form. When the sauce reaches 170 degrees F, remove the bowl and place on the counter to cool. (careful of the steam!) Allow the mix to cool for about 20 minutes. Refrigerate a 2 hours or overnight.
Place the diced fruit in a bowl or wine glasses like I did if you want to be fancy. Dollop a nice amount of cheesecake mix on top and sprinkle with graham cracker crumbs or chocolate shavings, or both : ) Serve and Enjoy!!
This looks awesome. It is thin or thick when it comes out of the fridge? Yum!
It’s on the thicker side. Not as thick as pudding, but close. Very good : )
These parfaits are going on my must-make list. I bet the almond liqueur add just the right touch!
I’ve had them…they are amazing!!