If there is one dish that I am famous for in my family, it is my NY style cheesecake. About nine years ago I made one for my (then) boyfriend’s grandmother. She still talks about it to this very day.
Although I like cheesecake very much, it is not a dessert that fits well within a low-sugar diet as it contains quite a bit of sugar (at least my recipe does).
During a recent trip to the grocery, I picked up some huge strawberries that were on sale. These strawberries were so large that they could be easily stuffed with something. And that got me thinking about cheesecake (because really, other than chocolate, what goes better with strawberries?).
So off to the kitchen I went to experiment with making “cheesecake” stuffed strawberries. In less than one hour, I made strawberries stuffed with a modified version of the cheese filling that I use when I make a whole cheesecake. The end result? De-li-cious! These are so good that the recipe must be shared with the masses, and so, here it is:
8-10 extra-large strawberries
6 ounces of plain cream cheese (room temperature)
¼ cup of sour cream
1.5 tbsp. lemon juice
1 tsp. lemon zest (or more if you like zest)
1 tsp. vanilla extract
1.5 tbsp. honey
- Wash the strawberries and remove the leafy part of the stem. Pat the strawberries dry and then with a paring knife gently cut around the top of each strawberry. The goal with each cut is to reveal the hollow center of each berry.
- In a large bowl, add all of the ingredients except the honey. Mix on low-medium speed with a handheld mixer until well blended.
- Put the honey in a small bowl and gently heat in the microwave for 10 seconds. (Warming the honey first makes it easier to blend in with the other ingredients.) Add the honey to the mix, and then blend for another minute. By this point, you should have a semi-thick cheese filling.
- Place the cheese filling inside a Ziploc bag (quart size is best). Push the filling into the bottom of the bag so you remove as much air as possible from the bag. Seal the bag. Using scissors snip a small piece of one corner off the bag. You should now have a pastry bag to work with.
- Using the pastry bag, fill each strawberry. Once filled, put the strawberries in the refrigerator for at least 30 minutes so that the cheese filling hardens. After that, remove and serve.
Note: If you have leftover filling, that’s okay! Simply store it in the pastry bag in the refrigerator to use for more strawberry bites. The filling should keep for about 5 days.