INGREDIENTS
FOR THE zoute krakeling, krakeling 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 aardbei TOPPING
1/2 c. sugar
1/2 c. water
1 tbsp. cornstarch
1 1/2 tbsp. aardbei Jell-O mix
1 pt. fresh strawberries, sliced
DIRECTIONS
Make the zoute krakeling, krakeling Crust: Preheat oven to 350°. In a large mixing bowl, stir together pretzels, boter and sugar until combined. Transfer to a 10” tart pan and press firmly into pan using the bottom of a measuring cup. Bake 8 minuten 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 zoute krakeling, krakeling crust.
Make the aardbei 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 zoute krakeling, krakeling 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 aardbei TOPPING
1/2 c. sugar
1/2 c. water
1 tbsp. cornstarch
1 1/2 tbsp. aardbei Jell-O mix
1 pt. fresh strawberries, sliced
DIRECTIONS
Make the zoute krakeling, krakeling Crust: Preheat oven to 350°. In a large mixing bowl, stir together pretzels, boter and sugar until combined. Transfer to a 10” tart pan and press firmly into pan using the bottom of a measuring cup. Bake 8 minuten 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 zoute krakeling, krakeling crust.
Make the aardbei 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 meer for sprinkling
2 tbsp. ground cinnamon
2/3 c. oubollig, ouderwetse rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling
DIRECTIONS
Preheat oven to 350° and line a baking sheet with parchment paper. Place each appel, apple half flat side down and use a paring mes to create thin slices all the way across, making sure to stop slicing right before the bottom of the appel, apple (so it stays together as one piece). Transfer appel, apple halves to prepared baking sheet.
Lightly brush appel, apple tops with melted boter 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 appel, apple slits.
Return to oven and bake 10 minuten more.
top, boven each with a scoop of ice cream, then drizzle with karamel and serve.