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Strawberry Crunch Cheesecake Cones


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Serves Makes 12 cones | Prep Time 45 | Cook Time 10

Why I Love This Recipe

Did you know that the first recorded recipe for cheesecake dates back to ancient Greece? It was a simple mixture of fresh cheese, honey, and wheat flour, served as a dessert for athletes during the first Olympic games in 776 BC. The modern cheesecake as we know it today, however, didn't emerge until the late 19th century.


Ingredients You'll Need

1 cup (227g) unsalted butter, softened
1 cup (200g) granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups (281g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (170g) strawberry preserves
24 ounces (680g) cream cheese, softened
1 cup (200g) granulated sugar, divided
1/4 cup (60ml) heavy cream
2 teaspoons vanilla extract
1 cup (120g) graham cracker crumbs
1/4 cup (57g) unsalted butter, melted
1 pound (454g) fresh strawberries, hulled and sliced


Directions

In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. Beat in 1 teaspoon of vanilla extract and the eggs, one at a time, until well combined.


In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the creamed butter mixture until a dough forms.


Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.


Preheat the oven to 375°F (190°C).


On a lightly floured surface, roll out the chilled dough to 1/4-inch thickness. Using a 3-inch round cookie cutter, cut out circles from the dough.


Gently press the dough circles into a cone shape and place them on a parchment-lined baking sheet. Bake for 8-10 minutes, or until lightly golden brown. Allow the cones to cool completely on a wire rack.


In a large bowl, beat the softened cream cheese with 1/2 cup of sugar until smooth and creamy. Add the heavy cream, 2 teaspoons of vanilla extract, and the remaining 1/2 cup of sugar, and beat until well combined and slightly thickened.


In a small bowl, mix together the graham cracker crumbs and melted butter until well combined.


To assemble, spoon a tablespoon of strawberry preserves into the bottom of each cone. Top with a layer of the cream cheese mixture, then a layer of sliced strawberries. Repeat the layers until the cones are filled to the top, ending with a layer of cream cheese mixture.


Sprinkle the graham cracker crumb mixture over the top of each cone.


Refrigerate the assembled cones for at least 2 hours before serving to allow the flavors to meld and the filling to set.


Serve chilled, and store any leftovers in the refrigerator for up to 3 days.


Pairs Well With

For a delightful pairing, try serving these Strawberry Crunch Cheesecake Cones with a refreshing strawberry lemonade or a fruity rosé wine.


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