C = cup # = pound T = tablespoon t = teaspoon oz = ounce
1 # strawberries
2 T unsalted butter
2 T brown sugar
5 T all-purpose unbleached flour
flake salt, for garnish
12 oz pasteurized cream cheese
1 C pasteurized heavy whipping cream
2 T cane sugar
½ t vanilla extract
Thoroughly wash 1 pound of strawberriesunder cool, running, drinkable water. Hull each strawberry. Blitz the strawberries in a food processor until smooth. Divide the strawberry purée among 5 short glasses, put in the fridge to chill and set.
In a small bowl, melt 2 tablespoons of unsalted butter in the microwave. Then add 2 tablespoons of brown sugar. Whisk until the sugar is dissolved. Add 5 tablespoons of all-purpose unbleached flour and combine using a fork until it forms a crumbly texture. Set aside.
In a stand mixer, whip 12 ounces of pasteurized cream cheese on high for a few minutes. Using a spatula, remove the whipped cream cheese from the stand mixer bowl into another bowl. Lock the stand mixer bowl back into the stand mixer.
In the stand mixer bowl, add 1 cup of pasteurized heavy whipping cream, 2 tablespoons of cane sugar, and ½ teaspoon of vanilla extract. Whip on high for a few minutes until the whipped cream is whipped.
Add the whipped cream cheese back into the stand mixer with the whipped cream. Whip until there are no lumps and it’s completely smooth.
Remove the glasses from the fridge. Using a spoon, evenly divide the creamy mixture on top of the strawberry purée. Add a few crumbles and garnish with a generous pinch of flake salt to each cheesecake. Eat up, Mama!