Cheesecake Filled Chocolate Covered StrawberriesIngredients:
6oz cream cheese
1/2 tsp vanilla
1-1/2 TB powdered sugar
large fresh strawberries
chocolate almond bark
1/4 cup sliced almonds (optional)
Directions:
Whip 6 ounces of room-temperature cream cheese on medium speed until slightly fluffy, 2 to 3 minutes. Add 1/2 teaspoon pure vanilla extract and 1-1/2 tablespoons confectioners' sugar. Trim tops and bottoms of 12 strawberries to level. Use a small melon baller to scoop out tops. Fill a pastry bag fitted with a 1/2-inch star tip with cream cheese mixture; pipe into berries until it brims over tops. Toast 1/4 cup sliced almonds in a 350 degrees oven until golden-brown, 3 to 6 minutes; arrange slices over filling
Quick version:
Core the berries with a pairing knife. Dip the strawberries in the melted chocolate. Lay dipped berries on wax paper to harden. Once hardened fill the centers with the ready-to-eat cheesecake using a disposable pastry bag or a plastic baggie with the corner cut off to pipe it in the center.
