Raspberry Cheesecake Parfaits (For Two)

IMG_0606_Paula Deen is a lot of things: racist, Southern, butter… But damnit, she makes great dessert. And if you like cheesecake (like me), but are too lazy to make it (like me), then these parfaits are the answer. You get the rich and creamy texture of a cheesecake with that tangy and sweet raspberry, but don’t have to bullshit with slicing anything. So no one can point at you and say “HAY SHE HAD THREE PIECES!!!” You’ll say, “No, I had one huge jar. Now shut up and eat your kale chips.”

The best part about this dessert is that it’s red and white, so you can make it for Canada Day and pass it off as patriotic! YAAAY!

The worst part about it is nothing. There is no bad part about it.

 

I found this recipe years ago, and even the strongest case of lactose intolerance won’t prevent me from eating it. These little jars of Heaven are made with three types of cream: sour cream, heavy cream, and cream cheese.

BUT WAIT, THERE’S MORE.

You’ll also be cooking down some raspberries to make a syrup from scratch, and making a simple graham cracker crust to reward you when you’re digging for gold at the bottom of the jar.

Note: Having more than two guests? This is half the original recipe. Feel confident in doubling it!

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Raspberry Cheesecake Parfaits (Serves 2)

Ingredients:

  • 2 cups raspberries (fresh or frozen)
  • 1/4 cup sugar, divided in half
  • 1/2 cup plain cream cheese
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1 cup graham cracker crumbs (or 6 crackers, crushed)
  • 2 tablespoons melted butter
  • fresh raspberries for garnish (optional)

Method:

In a medium sized pot, cook together the raspberries and 1/8 cup sugar on medium heat, stirring constantly, until berries are softened.

Press softened berries through a fine mesh sieve (a fine metal strainer)  into a small bowl. Get rid of the solids left behind–you won’t need them. Cover syrup and chill until cold.

To make the graham cracker crust, mix together the graham cracker crumbs and butter. Done.

In a stand mixer, beat cream cheese and remaining 1/8 cup sugar at medium speed until creamy. (That sounds kind of redundant, but please just do it.) Switching to the whisk attachment, add cream and beat until soft peaks form. Fold in the sour cream and vanilla.

In two mason jars, parfait glasses, (or a fucking boot for all I care), press the graham cracker crust evenly into the bottom of each dish (or shoe). Layer with the cream cheese mixture, followed by the raspberry syrup, and so on. Garnish with fresh berries.

Take 115 pictures. Eat in one sitting. Die. Come back to life. Continue to next dessert. Rinse and repeat.

 

Recipe adapted from Dine and Dish

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