Strawberry Cheesecake Trifle<\/p>\n
Ingredients:<\/p>\n
2 cups fresh strawberries, hulled and sliced<\/p>\n
2 tablespoons granulated sugar<\/p>\n
1 teaspoon lemon juice<\/p>\n
1 cup graham cracker crumbs<\/p>\n
1\/4 cup unsalted butter, melted<\/p>\n
2 (8 oz) packages cream cheese, softened<\/p>\n
1 cup powdered sugar<\/p>\n
1 cucharadita de extracto de vainilla<\/p>\n
2 cups heavy cream<\/p>\n
1\/4 cup powdered sugar (for whipped cream)<\/p>\n
Fresh mint leaves for garnish (optional)<\/p>\n
Directions:<\/p>\n
see continuation on next page<\/p>\n
In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Stir well and set aside.<\/p>\n
In another bowl, mix the graham cracker crumbs with the melted butter until evenly coated. Set aside.<\/p>\n
In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and continue to beat until well combined.<\/p>\n
In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form.<\/p>\n
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.<\/p>\n
To assemble the trifle, layer the graham cracker mixture, cream cheese mixture, and strawberries in a large trifle dish or individual serving glasses, repeating the layers until all ingredients are used. Finish with a layer of strawberries on top.<\/p>\n
Garnish with fresh mint leaves if desired.<\/p>\n
Refrigerate for at least 1 hour before serving<\/p>\n
<\/p>\n\n