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