Amaretto Cheesecake Parfaits

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There are many splendid things about summer; letting the warm sun soak through your skin, beloved outdoor barbeques with friends, endless hours spent relaxing by the pool with an icy cocktail and refreshing summertime desserts to replenish your fortitude.  As the temperature of summer escalates, the oven quickly becomes an intolerable presence no matter the sweet succulence that it can yield.  Cool desserts make their long awaited arrival to accompany light summer meals.  Berries and fruit are at their peak of sweetness and are a simple yet delicious indulgence.  Parfaits offer an amazing balance of cool, sweet, creamy and crunchy and are the perfect remedy for even the hottest of days.

These parfaits are about the best thing I’ve ever tasted.  I simply can’t get enough of them!  The individual layers can be prepared ahead of time and assembled just before serving.  I strongly encourage you to give these a try and please invite me over when you do.

Amaretto Cheesecake Parfaits          {Print Recipe}

Yield: 8 servings

Cheesecake custard:

1 cup whole milk

5 Tbsp granulated sugar

4 large egg yolks

2 1/2 Tbsp cornstarch

6 oz cream cheese, at room temperature

3 Tbsp amaretto liqueur

1 tsp vanilla extract

1/2 cup heavy whipping cream

Macerated strawberries:

1 lb fresh strawberries, sliced

2 Tbsp granulated sugar

4 Tbsp amaretto liqueur

Gingersnap cookies (I like Jules Destrooper brand, found at most grocery stores), crushed

Making the custard:

In a medium saucepan, whisk together 3/4 cup whole milk with 3 Tbsp sugar.  Bring to a gentle boil and remove from heat when it just comes to a boil. In a medium bowl, whisk together the egg yolks with the cornstarch and the remaining sugar.  Gradually whisk the hot milk into the egg yolk mixture whisking constantly.  Pour the combined mixture back into the medium saucepan and heat over medium heat, whisking constantly, until thickened, about 2-3 minutes.  Lower the heat and add the cream cheese, amaretto and vanilla, whisking until smooth, about 1 minute.  Scrape the custard into a bowl and press a piece of plastic wrap directly over the surface of the custard.  Refrigerate until well chilled, about 2 hours or overnight.

Using an electric mixer, beat the heavy whipping cream until medium peaks form.  Gently fold the whipped cream mixture into the chilled custard until well incorporated and there are no visible streaks.

Making the macerated strawberries:

Combine the sliced strawberries, sugar and amaretto in a bowl and refrigerate for about 2 hours.  Try not to eat all of them before assembling the parfaits.

Assembling the parfaits:

Spoon a portion of the custard into individual parfait glasses, followed by a scoop of the macerated strawberries and then the crushed gingersnap cookies.  Continue layering until the parfait glasses are filled.  Serve immediately.

 

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