Do you really want to turn on your oven at a time like this? I mean Summertime, of course. Why bother when we’ve created a luscious Strawberry-topped Cheesecake? It’s not a new invention – we’ve just perfected it.
Our chefs have recently created a new recipe for our strawberry topping, with no artificial colors or flavors. “It’s difficult to create a good strawberry topping that keeps it’s nice, red color naturally, but we’ve done it!” says Chef Diana Moles, our VP of Research and Development. It’s handmade in-house with four different strawberry varieties: Albion, Camarosa, Camino Real and Festival.
Camino Reals have a lovely red color, which add variety to the bright red topping. Camarosas are dark, big, firm berries, which help to give the topping a nice texture. The Albion Strawberry is also a firm variety, nice and sweet. Festival Strawberries are known for being very aromatic, with a bright red color and sweet flavor. These four delicious varieties are expertly combined to offer the perfect flavor, color, aroma and texture.
Enjoy a slice on it’s own, or create a cute cheesecake-in-a-jar for your next get together. Just place Eli’s Strawberry-topped Cheesecake in the freezer for about 30 minutes (sticking it in the freezer makes it easier to cut). Cut into 2 inch cubes. TIP: Dip your knife into hot water before each cut, and wipe your knife after each cut. Add a few cheesecake cubes to the bottom of a mason jar and add a few tablespoons of your favorite fresh strawberry topping, if desired. Repeat with a few more cheesecake cubes and strawberry topping until your jar is full. Serve as-is, top with whipped cream or a crown of Almond Brown Sugar Streusel.
Eli’s Almond Brown Sugar Streusel
1 cup brown sugar
12 tablespoons all-purpose flour
6 tablespoons sliced almonds
1 teaspoon salt
12 tablespoons unsalted butter, cut into 1 inch pieces and chilled
Combine the brown sugar, flour, almonds, and salt in a medium bowl. Add the butter and with rub the butter into the flour mixture evenly with clean finger until it forms pea-sized pieces. Spread streusel onto a cookie sheet in a single layer. Bake at 400 degrees F for about 10 minutes or until golden brown. Let cool and store in an airtight container. Makes a great topping for ice cream, yogurt, or your favorite fruit pie or crisp recipe (if topping a pie before baking, use raw streusel).