- 2 1/2cups amaretti (almond) cookies*
- 2tablespoons butter, melted
Strawberry Layer and Puree
- 2pounds strawberries, sliced
- 1/4cup granulated sugar
- 1teaspoon lemon juice
- 2 8 oz. blocks cream cheese, softened
- 1 1/4cups Powdered sugar
- 1tablespoon lemon juice
- 1tablespoon vanilla extract
- 1/2cup sour cream
- 3/4cup heavy whipping cream
Use food processor or rolling pin to crush cookies (they do not need to be fine). Remove 1 tablespoon for garnish. Add remaining crumbs to a medium bowl and stir in butter until well combined. Set aside.
Divide out 1 1/2 cups sliced strawberries and add to food processor along with ¼ cup granulated sugar and 1 teaspoon lemon juice. Process until smooth. Set aside.
Beat cream cheese until very smooth, about 1 minute. Add powdered sugar, vanilla, and lemon juice and beat until smooth, about 2 minutes. Add sour cream and heavy cream and beat on medium high until smooth, thick and fluffy, about 3-5 minutes.
Spoon 2 tablespoons cookie crumbs into 6 parfait glasses (or whatever glass/dish works for you). Top with 1/4 cup strawberry slices, 1 tablespoon strawberry puree, ¼ cup cheesecake; repeat layers. Garnish with reserved cookie crumbs and diced leftover strawberries. You may have strawberry puree leftover which you can drizzle over just before serving.
Chill for 1-2 hours. You can refrigerate longer but just be aware that the cookies will soften more.