INGREDIENTS
FOR THE bretzel 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 fraise TOPPING
1/2 c. sugar
1/2 c. water
1 tbsp. cornstarch
1 1/2 tbsp. fraise Jell-O mix
1 pt. fresh strawberries, sliced
DIRECTIONS
Make the bretzel Crust: Preheat four to 350°. In a large mixing bowl, stir together pretzels, beurre and sugar until combined. Transfer to a 10” tart pan and press firmly into pan using the bottom of a measuring cup. Bake 8 minutes 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 bretzel crust.
Make the fraise 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 bretzel 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 fraise TOPPING
1/2 c. sugar
1/2 c. water
1 tbsp. cornstarch
1 1/2 tbsp. fraise Jell-O mix
1 pt. fresh strawberries, sliced
DIRECTIONS
Make the bretzel Crust: Preheat four to 350°. In a large mixing bowl, stir together pretzels, beurre and sugar until combined. Transfer to a 10” tart pan and press firmly into pan using the bottom of a measuring cup. Bake 8 minutes 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 bretzel crust.
Make the fraise 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 plus for sprinkling
2 tbsp. ground cinnamon
2/3 c. démodé, old-fashioned rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling
DIRECTIONS
Preheat four to 350° and line a baking sheet with parchment paper. Place each pomme half flat side down and use a paring couteau to create thin slices all the way across, making sure to stop slicing right before the bottom of the pomme (so it stays together as one piece). Transfer pomme halves to prepared baking sheet.
Lightly brush pomme tops with melted beurre 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 pomme slits.
Return to four and bake 10 minutes more.
haut, retour au début each with a scoop of ice cream, then drizzle with caramel and serve.