A Topping Fit for Our Crème Brûlée Cheesecake
Wine & Food 06/08/13
Our Crème Brûlée Cheesecake brings the delicious tastes of two classic desserts together in one elegant offering. Winery Manager Rick Deblasio suggests pairing it with our Pas de Deux Sparkling, because the refreshingly sweet bubbles will offer a pleasant match for the richness of both the cheesecake and the crème brulee.
Savor this cheesecake just as it is, or create the perfect finishing touch with our simple recipe for a strawberry preserve-style topping.
Strawberry Preserves Cheesecake Topping
- 1 quart fresh strawberries, washed, capped, and sliced in half
- 2 tablespoons lemon juice, divided
- 1/4 cup white granulated sugar
- 1 tablespoon corn starch
Place halved berries, 1 tablespoon lemon juice, and sugar in a medium sauce pot. Stirring very carefully with a spatula or wooden spoon so berries aren’t mashed too much, heat berries over medium heat until the sugar is dissolved and the berries are slightly soft. Heating the berries with sugar will draw out extra juice. Mix cornstarch and remaining lemon juice together in a small bowl. Stir this mixture into the berries and continue to heat, stirring carefully for about 2 minutes until the juices have all thickened and have become shiny and gel-like. Pour into a plastic container and let cool. When ready to serve, spoon a generous serving of Strawberry Preserves. Topping over each slice of Crème Brûlée Cheesecake.
To cut cheesecake easily, chill well. Run a sharp knife under hot water, wipe dry, and cut a slice. Repeat for more slices.