Tacos cheesecake

published on 8 June, 2018 at 10:43
INGREDIENTS
5 8” tortillas
1 cup heavy cream
1 cup cream cheese, softened
1 tsp lemon zest
1 tsp vanilla
1/4 cup icing sugar
1 cup chopped strawberries
1/4 cup sugar
2 tsp water
1 tbsp corn starch
1 tbsp water
1/4 cup butter, melted
1 cup crushed biscuits
 
METHOD
Cut 4-5 rounds out of each tortilla with a cookie cutter.
Dip each circle into melted butter then in crushed cookies.
Place the tortilla pieces in between upside down muffin cups. 
Bake 10 minutes at 400F/200C. Let cool in pan.
Beat together cream cheese, lemon zest, vanilla and heavy cream until soft peaks.  Chill for 30 minutes.
 

Make the strawberry topping: put strawberries, water and sugar to a small pot. Bring to a boil and cook for a few minutes.  Mix 1 tbsp water with cornstarch and pour into the strawberry mixture, bring to a boil and cool completely.
 

Pipe cheesecake filling into each taco. Top with strawberry topping.  
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