I’ve had a love affair with cheesecake practically my whole life, but, would you believe this is my first time ever making cheesecake? It is my absolute favorite dessert, hands down, but for some reason I’ve always left the cheesecake making up to everyone else.
I should have known that once I actually made cheesecake for the first time, it’d be a dangerous thing. And of course, in making cheesecake, I knew if I turned to the Philadelphia Cream Cheese, who has been making America’s favorite cream cheese since 1872, I would be thrilled with my results. Now that I know how easy these Philadelphia Cheesecake Minis are, I won’t likely be stopped!
The challenge I accepted from the folks at Philadelphia Cream Cheese was to create a cheesecake topping that would be worthy of their iconic silver packaged product. I, along with a group of talented bloggers, was asked to share in a virtual recipe swap , bringing our Philadelphia Cream Cheese Cheesecake creations together in one fantastic roundup.
Together, we are “Bringing Out the Silver” and sharing our best cheesecake recipe creations with you! Make sure to check out the incredible recipes over on their blogs:
My recipe was inspired by one of my favorite, simple, yet “Bring Out the Silver” worthy desserts….chopped strawberries with balsamic vinegar and mint over ice cream. I simply took that topping and replaced the ice cream with the classic Philadelphia Cream Cheese Mini Cheesecake Recipe.
If you haven’t experienced the flavors of balsamic vinegar and strawberries, you must. I know it may sound strange to some of you, but it is one of my favorite flavor combinations around. I really think you’ll love this recipe!
Make sure to check out www.creamcheese.com for more great cheesecake recipes. I know that’s where you’ll find me now that my cheesecake training wheels are off! Enjoy!
- 2 pounds fresh strawberries, washed, hulled and coarsely chopped
- ¼ cup brown sugar
- ¼ cup balsamic vinegar
- 5 mint leaves, washed and chopped
- Place the strawberries in a large bowl. Stir in brown sugar, balsamic vinegar and mint leaves. Cover and refrigerate for at least one hour.
- Use as a topping for Philadelphia Cheesecake Minis, ice cream, pound cake and more!
Disclosure: I have been compensated by Philadelphia Cream Cheese to create and photograph a recipe as part of their Bring Out the Silver promotion. All opinions expressed are my own.