Pop Rocks No Bake Strawberry Lime Cheesecake |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 6 |
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I love Anthony Bourdain's No Reservations. I was watching the Northwest episode and the Gypsy dining group came up with a fabulous dessert that engulfed all of the senses. Seeing as how I am in no way going to do this dessert justice, I just wanted to quote what Gypsy described it as: The second dessert was a lime cheesecake mousse set over the top of an “aural” crust. Strawberry pop rocks were implanted into the graham cracker crust for a surprising aural firework display with every bite. The dish was accompanied by strawberry sorbet over a salad of black pepper and strawberries, a strawberry sauce, and a fresh grating of lime zest. I have researched the lime mousse techniques and i have just run out of patience on how to keep the rocks from popping before the cake is consumed. So it's basically, no bake, low heat, keep it cool. I cannot come close to coming up with the black pepper and strawberries concoction so i am going to make my cop out, easy version. It might not be completely gourmet, but it is still poppin'. **I plan on revisiting this to make a diet friendly version. Ingredients:
3/4 cup finely ground graham cracker crumbs |
3/4 cup pecan sandies |
3 tablespoons butter |
2 tablespoons white sugar |
2 (1 ounce) packets strawberry soda pop rocks candy |
8 ounces cream cheese |
1/3 cup white sugar |
2 tablespoons lime juice or 2 tablespoons key lime juice |
1/2 cup heavy whipping cream, whipped |
1/2 cup sliced fresh strawberries |
Directions:
1. In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.
2. Wait, a little bit for the butter to cool down and then combine the pop rocks gently into the crushed mixture.
3. Press into a 7 inch spring-form pan. Place in refrigerator until ready for use.
4. In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
5. Whip cream, and fold into cream cheese mixture.
6. Spread into pan.
7. Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
8. Place in refrigerator 30 minutes before serving.
9. Garnish with lime zest before serving.
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