INGREDIENTS
FOR THE pretsel CRUST
2 c. crushed pretzels
3/4 c. (1 1/2 stick) melted butter
1/4 c. granulated sugar
FOR THE CHEESECAKE LAYER
1 (8-oz.) block cream cheese, softened
3/4 c. granulated sugar
1 tsp. pure vanilla extract
1 c. heavy cream
FOR THE presa TOPPING
1/2 c. sugar
1/2 c. water
1 tbsp. cornstarch
1 1/2 tbsp. presa Jell-O mix
1 pt. fresh strawberries, sliced
DIRECTIONS
Make the pretsel Crust: Preheat hurno to 350°. In a large mixing bowl, stir together pretzels, mantikilya and sugar until combined. Transfer to a 10” tart pan and press firmly into pan using the bottom of a measuring cup. Bake 8 minutos and let cool completely.
Make the Cheesecake Layer: Beat cream cheese until smooth. Add sugar and vanilla and beat until combined, then add cream and beat until medium peaks form.
Spread over cooled pretsel crust.
Make the presa Topping: In a small saucepan, combine sugar, water and cornstarch and bring to a boil. Boil 2 minutes, whisking constantly (mixture will thicken), then remove from heat. Add Jell-o and whisk until combined. Let cool 5 minutes.
Arrange strawberries in a single layer all over cream cheese layer, then pour Jell-o mixture over, covering each berry. Refrigerate until Jell-o is firm, 2 hours.
FOR THE pretsel CRUST
2 c. crushed pretzels
3/4 c. (1 1/2 stick) melted butter
1/4 c. granulated sugar
FOR THE CHEESECAKE LAYER
1 (8-oz.) block cream cheese, softened
3/4 c. granulated sugar
1 tsp. pure vanilla extract
1 c. heavy cream
FOR THE presa TOPPING
1/2 c. sugar
1/2 c. water
1 tbsp. cornstarch
1 1/2 tbsp. presa Jell-O mix
1 pt. fresh strawberries, sliced
DIRECTIONS
Make the pretsel Crust: Preheat hurno to 350°. In a large mixing bowl, stir together pretzels, mantikilya and sugar until combined. Transfer to a 10” tart pan and press firmly into pan using the bottom of a measuring cup. Bake 8 minutos and let cool completely.
Make the Cheesecake Layer: Beat cream cheese until smooth. Add sugar and vanilla and beat until combined, then add cream and beat until medium peaks form.
Spread over cooled pretsel crust.
Make the presa Topping: In a small saucepan, combine sugar, water and cornstarch and bring to a boil. Boil 2 minutes, whisking constantly (mixture will thicken), then remove from heat. Add Jell-o and whisk until combined. Let cool 5 minutes.
Arrange strawberries in a single layer all over cream cheese layer, then pour Jell-o mixture over, covering each berry. Refrigerate until Jell-o is firm, 2 hours.
6 large baking apples, halved vertically and cored
12 tbsp. butter, melted
1/3 c. sugar, plus madami for sprinkling
2 tbsp. ground cinnamon
2/3 c. makaluma rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling
DIRECTIONS
Preheat hurno to 350° and line a baking sheet with parchment paper. Place each mansanas half flat side down and use a paring kutsilyo to create thin slices all the way across, making sure to stop slicing right before the bottom of the mansanas (so it stays together as one piece). Transfer mansanas halves to prepared baking sheet.
Lightly brush mansanas tops with melted mantikilya and sprinkle with sugar.
Bake until apples are soft and caramelized, 23 to 25 minutes.
Remove from oven. In a small bowl, combine remaining melted butter, sugar, cinnamon, and oats. Once cool enough to handle, spoon mixture inside mansanas slits.
Return to hurno and bake 10 minutos more.
tuktok each with a scoop of ice cream, then drizzle with karamelo and serve.