STRAWBERRY CHEESECAKE BRIGADEIRO
I associate cheesecake ice cream with my husband. Every time I see that flavor at an ice cream parlor I think of him. One of the first times we went out, we went to get ice cream and he ordered that flavor. It was such an unexpected choice for me. I don’t really know why it caught my attention that much, but it stayed with me. That ice cream was a base of cheesecake, it had graham cracker crumbs and a little strawberry. When I tasted it, I understood why he chose that flavor. It was absolutely delicious. Why am I telling you about my husband’s icecream preferences? Because I’ve had that flavor in mind since that day. Now, every time I go to that ice cream parlor I order that same ice cream flavor, cheesecake.
Now, okay, whats better than a cheesecake cheesecake right? The idea of this recipe is having the whole flavor of a strawberry cheesecake in one bite, using few ingredients and few steps. I honestly love making cheesecakes. It’s one of my favorite desserts but it does take time and has so many steps. Another dessert that is in my top 10 is the brazilian brigadeiro. All kinds of brigadeiros. So, why not combine those two things. The great flavor and concept of the classic strawberry cheesecake with the easiness and texture of the brigadeiro.
Before I get too excited with this amazing dessert, I’ll link a couple of other desserts you might find interesting as well.
PARTS OF THIS STRAWBERRY CHEESECAKE BRIGADEIRO
The base of this cheesecake brigadeiro is a cream cheese brigadeiro. Just like the classic cheesecake, we want the flavor of our base to be as classic as possible. That brigadeiro has to cool completely before we can add the filling which is part 2 of the recipe. Just like the cheesecake, this brigadeiro has to have some strawberry. We are going to fill it with a strawberry or mixed berry jam. That small detail is up to you, I used strawberies. Further down, in the tips section of the post, I explain how to fill and how much you are going to use in each brigadeiro. Finally, the base of the actual cheesecake. For our dessert, it will be what covers the brigadeiro. A few crumbled cookies and you’re done. This is how we make it look and taste amazing.
TIPS FOR PERFECT BRIGADEIROS
How to know when the brigadeiro is ready: To know when its ready, what you have to do is tilt the saucepan a little. If the mixture separates completely from the base on its own, it’s done. It doesn’t have to be a ball of dough, but it has to look really creamy when you stir. Only when you tilt the saucepan on its side separates completely from the base.
Hands: To shape these brigadeiros you’re going to use your hands. To avoid the mixture from sticking to your hands, take a little bit of butter and spread it on your palms. Use just a little bit. If you put too much butter in your hands it becomes a little difficult too. The brigadeiro tends to slip a lot. Literally, just like a cream, you spread the butter on your palms and fingers. When you feel that the mixture is sticking to your palms, add a little butter again.
Assembling: First, use a teaspoon measurer. Shape it into a ball and flatten it until it looks like a pancake. Not too thin though. There, add a touch of the jam in the center and close the mixture around that filling. Do it very carefully so that it stays in the center. There, very carefully again, shape it into a ball again and cover it with the vanilla cookie crumbs.
Chill: To cool the brigadeiro once it’s ready, I have two recommendations. The first is to transfer the entire mixture to a plate. I say a plate and not a bowl just so that it cools faster. The second is to use plastic wrap and make sure that it is touching the mixture.
EQUIPMENT
Saucepan: A medium saucepan to make the brigadeiro in and another one to make the strawberry filling.
Silicone spatula: To stir the mixture, remember to do it constantly so that it doesn’t burn on the bottom.
Plate: One to cool down the mixture, another plate to break the vanilla cookies in and a third plate to cool the filling in.
Plastic wrap: To cover the brigadeiro and the strawberry filling before placing in the fridge.
Spoon: A teaspoon or tablespoon measure to make all the brigadeiros the same size.
Measures: Cups for both preparations.
Potato smasher: This is what I sue to crush the cookies. You can do it in a food processor or using a bag and a rolling pin. The method really doesn’t matter.
STRAWBERRY CHEESECAKE BRIGADEIRO
Ingredients
BRIGADEIRO
- 1 Can sweetened condensed milk (397ml)
- 3 tablespoons (large) cream cheese
- 1 egg yolk
FILLING
- 2 Cups strawberries cut into small squares
- 3/4 cups sugar
- 1 cup water
- 3 teaspoons cornstarch
EXTRAS
- Vanilla cookies or graham crackers
Instructions
- Add condensed milk, cream cheese and the yolk to a saucepan.
- Place the saucepan over low heat. Stir constantly until brigadeiro is creamy and done (read tips).
- Pour the mixture onto a plate, cover with plastic wrap and let it cool in the fridge.
- Add strawberries, sugar and water already mixed with cornstarch to a saucepan. Cook until it thickens.
- Pour onto a plate, cover and let it cook as well.
- Crush the cookies or graham crackers.
- Assemble the brigadeiros. Scoop out a teaspoon of the mixture, press it down a bit and add a little bit of the filling in the center. Close it carefully, shape it into a ball and cover with the cookie crumbs. Repeat with the rest of the dough.
