A great dessert for this spring / summer - Strawberry Cheese Tacos! They're fun, easy to make, and great for serving the crowd! One of my favorite desserts for sure! Taco Shell Cheesecake is a fun twist on the usual cheesecake and a great way to present it to the crowd!
* Ingredients :
° 5 8 inch tortilla about 20 rounds
° 1 cup graham crackers
° 1/4 cup melted butter
° 1 cup chopped strawberry
° 1/4 cup sugar
° 2 teaspoons water
° 1 tablespoon cornstarch
° 1 tablespoon cold water
° 1 cup heavy cream
° 1 cup soft cream cheese
° 1 teaspoon lemon peel
° 1 teaspoon vanilla
° 1/4 cup powdered sugar
* Directions :
Preheaat oven 400 degres F . Cut 4-5 rounds from each tortilla shell using a cookie cutter to get about 20 shells. Dip each in melted butter and then cover with crunchy graham crackers.
Turn the cake pan upside down. Place the tortilla pieces between the muffin cups. Bake for 10 minutes until golden brown. Let it cool in the skillet.
Make the strawberry filling: In a small bowl, pour water, add sugar and strawberries. Bring the mixture to a boil and simmer over low heat to soften the strawberries.
Dissolve the cornstarch in the water, pour in the strawberry mixture and bring to a boil, stirring constantly (the mixture will be a little chunky). Remove to cool completely.
Beat cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla for 2 minutes, using medium speed, until thickened. Chill in the refrigerator for 30 minutes. Transfer to a piping bag.
Fill taco shells with cream cheese filling and cover with ½ teaspoon strawberries. Sprinkle with extra graham crackers, optional!
Enjoy !
