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Cherry Cheesecake Verrines
Derived from the word French word ‘verre’, meaning glass, verrines are simply layered dishes served as small, semi-solid cordials. Americans might call them parfaits; the English might label them miniature trifles. These Cherry Cheesecake Verrines desserts were a huge hit with my family, and I hope they will be with yours! Have a Happy and blessed Thanksgiving!
Serves 4-6
1 tablespoon sugar
1/2 cup graham cracker crumbs
2 tablespoons melted butter
12 ounces cream cheese, room temperature
1/2 cup sour cream
2/3 cups confectioners sugar, sifted
1/2 teaspoon almond extract
1 cup heavy cream, very cold
16 ounces cherry Jam (warmed)
1.Mix the graham cracker crumbs with the melted butter and one tablespoon of sugar.
2.Beat cream cheese with an electric mixer until smooth. Add the sour cream, confectioners’ sugar and almond and beat until combined.
3.In another (chilled) bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture.
4.Assemble Parfaits: Place about a tablespoon of the graham cracker "crust" in the bottom of your glasses. Layer some of the cheesecake filling in the glasses, then some of the warmed cherry jam and sprinkle some more of the graham cracker on top. (Amounts will vary according to the size of the glasses, or verrines, you choose to use, so just adjust accordingly). Repeat layers and garnish top with a cherry for a pretty presentation if desired.
5.If not eating right away, refrigerate until ready to serve.
6.Recipe Notes: If you just love the graham cracker "crust" part of a cheesecake, then double the amount to make more.
7.If desired, you can substitute 2 cups of fresh fruit for the jam with good results.
Serves 4-6
1 tablespoon sugar
1/2 cup graham cracker crumbs
2 tablespoons melted butter
12 ounces cream cheese, room temperature
1/2 cup sour cream
2/3 cups confectioners sugar, sifted
1/2 teaspoon almond extract
1 cup heavy cream, very cold
16 ounces cherry Jam (warmed)
1.Mix the graham cracker crumbs with the melted butter and one tablespoon of sugar.
2.Beat cream cheese with an electric mixer until smooth. Add the sour cream, confectioners’ sugar and almond and beat until combined.
3.In another (chilled) bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture.
4.Assemble Parfaits: Place about a tablespoon of the graham cracker "crust" in the bottom of your glasses. Layer some of the cheesecake filling in the glasses, then some of the warmed cherry jam and sprinkle some more of the graham cracker on top. (Amounts will vary according to the size of the glasses, or verrines, you choose to use, so just adjust accordingly). Repeat layers and garnish top with a cherry for a pretty presentation if desired.
5.If not eating right away, refrigerate until ready to serve.
6.Recipe Notes: If you just love the graham cracker "crust" part of a cheesecake, then double the amount to make more.
7.If desired, you can substitute 2 cups of fresh fruit for the jam with good results.
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