![]() ![]() Second, process the ingredients for the strawberry crunch.First, grind the ¾ cup freeze-dried strawberries into a powder.If you only have one bowl, I suggest accomplishing the tasks in this order, then you can avoid having to wash the bowl in-between: Hint: A food processor is needed for several steps in this recipe. Garnish with more whipped cream and strawberries, if desired. Making the Strawberry CrunchĪfter chilling, top the cheesecake with the strawberry crunch mixture. Check out the hint at the end of this section for my suggestion on how to order your tasks so that you don't have to clean the bowl between tasks! More detailed instructions are included in the recipe card, below. There are several parts to this recipe, but I swear it's a cinch if you follow these steps! Also, there are several steps requiring a food processor. I prefer using powdered sugar because it dissolves so well, and because the small amount of cornstarch in powdered sugar helps the whipped cream to hold its shape for longer. Heavy Cream - Can't make whipped cream without it! □.I used salted butter just to help balance and enhance the flavors. Salted Butter, melted - To help bind the crumbs together. ![]() The strawberry crunch uses ¼ cup of the strawberries, then you can use the rest of the bag in the strawberry cheesecake layer.
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