Cheesecake Stuffed Strawberries

Source: thesweetslife.com via Tracey on Pinterest

I came across these while surfing around on a blog. They said they saw the recipe on Pinterest so off I went in search of it. Isn't this a fabulous idea! Since I honestly have no clue where this recipe originated or even a copy of it. I'm going to best deduce for you how its made.

Cheesecake Stuffed Strawberries

12 large Strawberries
Premade Cheesecake (make your own or buy it doesn't matter)
Crushed graham crackers


Take your strawberries and thoroughly wash them. Chop off the tops so your left with a nice flat surface to scoop out of. With a tiny melon baller scoop out the center of your strawberry being very careful not to break through the outer wall. Then load your cheesecake mixture into a piping bag or tube. Fill the newly created holes with cheesecake. Top with graham crackers and your done.

Now being me I think woah, woah why stop there. You could literally personalize this any way you want. You can dip the strawberries in chocolate or drizzle strawberry sauce across the top or or even do both. The possibilities are endless.

I hope you enjoy and if you make them. Leave me a picture in the comments below. I'd love to see how they turned out.

Pashka

This is my Father's Recipe. I finally got my mother to send me a copy of the recipe after failing many of times to find a copy online that was close to what I remember as being the Pashka my father makes. This is traditionally made at Easter in my parents household and I thought this year I'd try it for myself. So here in it's unedited glory is my Father's Pashka recipe.

4 pks (8 ounces) cream cheese

1/2cup(1 stick) butter

2 cups sifted confectioners sugar ---NOT regular

3 egg yolks

2 teaspoons vanilla

3/4 cup chopped fruit----we use a small jar maraschinio cherries chopped and drained and a small amount of dried pineapple chopped up (snack pk. amt.)

grated lemon rind---we use 2 tablespoons lemon juice..or you can use some dried lemon powder

1 small bag (or more if you like) slivered almonds

Allow cheese and butter to stand at room temp. for 2 hours . Place cheese in lg. bowl and beat.Add softened butter and continue beating til thoroughly combined. Add the sugar gradually.When mixed in well, add egg yolks one at a time,beating them in well. Fold in vanilla,fruits,lemon rind and nuts.
Line colander with cheesecloth wrung out in COLD water, leaving generous fringe. Spoon mix into colander cover over tightly with cheesecloth...place in pan to catch moisture and place weight on the top of the cheesecloth covered mixture.....the weight will press the moisture from the cheese mixture.
Refrigerate overnight. To un-mold-pull cheesecloth very gently all around to loosen.Invert quickly.Pull off cheesecloth.

That's it and your done. I hope you enjoy this dessert as much as I do.