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strawberry cheesecake bombe


This Official Pampered Chef recipe is utterly amazing, it was served at a recent Director’s Team Meeting and is one of my new Summer Station Show recipes! If you were doing dinner for friends, you could do this in some of the prep bowls to make individual bombes. Gorgeous! If you were planning to double the recipe use the large batter bowl, if you need to half it, if you really must, then I’d go down the route of individual portions, you’ll need a 250ml prep bowl style dish per person.  Please make sure it’s freezer safe!

The Pampered Chef ®
Strawberry Cheesecake Bombe

75 g shortbread petticoat tails, broken into pieces
400 g fresh large strawberries, divided
1 teaspoon icing sugar
300 g full fat soft cheese, softened
1 unwaxed lemon
30 g butter, melted
150 g white chocolate chips

Line Small Batter Bowl with cling film; place in freezer for at least 20 minutes (see chef’s Corner).

Chop shortbread into fine crumbs using Food Chopper; set aside in Stainless 2-Litre Mixing Bowl. Remove stems from 6 strawberries (about 125 g) using Core & More; cut in half using Utility Knife. Set aside remaining strawberries for decoration. Coarsely chop halved strawberries using Food Chopper. Place in (500-ml) Prep Bowl; add icing sugar and mix gently using Small Mix ‘N Scraper®; set aside.

Place soft cheese in Classic Batter Bowl. Zest lemon using Microplane® Zester to measure 1 teaspoon and add to soft cheese; mix well using clean Small Mix ‘N Scraper® (set aside remaining lemon flesh for another use).

Add melted butter to biscuit crumbs in mixing bowl; mix well using Mini Mix ‘N Scraper®. Set aside.

Microwave chocolate chips in second (500-ml) Prep Bowl, uncovered, on HIGH 30 seconds; stir using a clean and dry Mini Mix ‘N Scraper®. Microwave additional 20 – 30 seconds, stirring every 10 seconds or until almost melted. (Be careful not to overheat or chocolate will become grainy and unusable.) Stir melted chocolate into soft cheese mixture; mix until well combined.

Remove batter bowl from freezer. To layer bombe, pour strawberry mixture into bottom of batter bowl. Sprinkle biscuit crumbs evenly over strawberries, gently smooth surface with a spoon. Spoon soft cheese mixture over biscuit crumbs; spread evenly, gently pressing to remove air bubbles. Return to freezer for 30 minutes.

Meanwhile, cut reserved strawberries in half lengthwise with Utility Knife.

To serve, carefully invert Small Batter Bowl over serving plate to release bombe. Gently remove cling film. Surround with reserved strawberries. Serve immediately (do not refreeze).
Yield: Serves 6 – 8

Per serving: Nutrition information per serving (serving 8): Energy 1473kJ/355kcal, Protein 3.7g, Carbohydrate 20.4g, Sugars 20g, Fat 29.3g, Saturated fat 18.3g, Fibre 0.7g, Salt 0.5g

Cook’s Tip: Line the Small Batter Bowl with the type of cling film suitable for freezer use and check that you have enough space to fit the bowl in the freezer. Freezing the bowl in advance is essential for this recipe.
Digestive biscuits can be substituted for shortbread biscuits, if desired.
300 g fresh raspberries can be substituted for strawberries. In step 2, use 150 g whole, unchopped raspberries for the bombe and the remainder for decoration.

© 2015 The Pampered Chef used under license.