Strawberry Cheesecake Dessert Shooter Recipe!

This is the dessert that I featured on WTVR CB6 “Virginia This Morning" Friday show.

While I didn’t get to discuss all of the steps for this recipe live on the show, you can still check out what you missed, along with 2 of my other desserts on the recorded show here:

Here are full step-by-step instructions and recipe for making the Strawberry Cheesecake Dessert Shooters with White Chocolate Ganache.

Note: The filling for this shooter is a classic cheesecake. Instead of baking your mixed ingredients in pan in the oven, these ingredients are instead cooked in a sauce pan over medium-high heat.

White Chocolate Ganache:

Note: This Ganache can be made from scratch ahead of time, or your can purchase pre-made ganache that comes in a squeeze bottle from For the Love of Chocolate in Carytown for about $6-$8 a bottle. If you wish to make it on your own, here is the recipe below.

              -1 Cup White Chocolate Morsels
              - ½ cup Heavy Whipping Cream

Put chocolate morsels into a heat-proof bowl and set aside. Pour cream into sauce pan and bring to boil, removing immediately from heat once boiling begins to avoid bubbling over. Pour hot cream over chocolate and let set for about 20 seconds. Whisk mixture for at least 2 minutes, or until all chocolate and lumps have been incorporated and mixture is smooth. (This takes much longer for white chocolate due to the fat content) Set mixture aside to cool. (You can funnel this mixture into a plastic squeeze bottle before cooling.

Strawberry Puree:
Note:
You will want to make the strawberry puree ahead of time to allow time for cooling and blending into a puree.

- 8oz fresh or frozen organic strawberries
               - ¼ cup sugar
               - 1 tablespoon fresh lemon juice

 Place strawberries in saucepan. (If frozen, set frozen strawberries on medium-low heat until thawed) Add sugar and lemon juice, stir and bring mixture to medium-high heat. Allow mixture to come to a steady boil for about 7 minutes. Mixing every 30 seconds. Set aside to cool. With blender or hand blender, blend cooled mixture into a puree and set aside. (This puree will be added to cheesecake filling mixture before boiling) 

Cheesecake Filling:
Note: Make sure to scrape down the sides and bottom of mixing bowl after each addition to insure that all ingredients have been evenly incorporated.

  • 8 oz  (box) of cream cheese, softened at room temperature
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • ½ cup sour cream

Whip cream cheese until fluffy in the bowl of an electric mixer. Add sugar and salt and continue whipping until smooth. Add eggs, incorporating completely after each addition. Add sour cream, incorporate completely and turn mixture on high for about 10 seconds.

Combine and Boil:
Spoon cheesecake filling and strawberry puree into a 2 quart saucepan and whisk. Turn heat to medium high, whisking continuously (scraping bottom of pan to avoid sticking and burning, this WILL happen if you do not constantly whisk and scrape bottom of pan) Continue whisking until mixture thickens and forms “lava bubbles” that pop 1-3 every second.  

Remove from heat and put into a heat proof bowl. Cover mixture with plastic wrap, allowing plastic wrap to touch surface of mixture and refrigerate until cool, a minimum of 1.5 hours.

Graham Crackers:
You can either crush whole graham crackers with a mortar and pestle or food processor or purchase graham cracker crumbs. This will be used as bottom and middle layers of shooter.

Assembling:
Note:
You can use a double shot glass or a mini snap lid mason jar and accompany them with mini tasting spoons. I have one of each pictured for reference.
Note:
Fillings will be done in two dessert layers to insure that tasters get a spoon full of all layers.
Note:
Only do THIN layers of white chocolate ganache, as too much will overpower the shooter.

Place cooled strawberry cheesecake mixture into piping bag (or a sandwich bag with the bottom 1/4 inch cut off.)

Start by spooning a ¼ inch layer of crushed graham crackers, then pipe a ½ - ¾ inch layer of strawberry cheesecake filling and lastly add a 1/8 inch (or less) layer of white chocolate. Repeat for second layer. Garnish with white chocolate curls and a fresh strawberry slice.

For any questions or difficulties making this recipe, please email me at amanda@sweetfixrva.com