Cinnamon Strawberry Cheesecake Dessert Tacos Food

CHEESECAKE DESSERT TACOS! (NO BAKE CHEESECAKE!)

Steps:

• Using a 3.5″ circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
• Heat about 1 ½″ of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it's good & bubbly.
• Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the graham crumbs if using.
• Set on a pan to cool. You can leave these at room temperature for up to 3 days.
• Cream together cream cheese and lemon juice until soft.
• Add whipping cream and beat on medium for 2 minutes. Add in sugar and vanilla then beat until stiff and fluffy. Place in a ziploc bag and refrigerate for at least 30 minutes.
• Pipe cheesecake filling into each taco. Top with pie filling and serve.

CINNAMON STRAWBERRY CHEESECAKE DESSERT TACOS

Steps:

• Preheat oven to 400.
• Combine 3 tablespoons of sugar with 1 tablespoon of cinnamon. Mix well and spread the mixture in a small shallow bowl.
• Brush outside of each taco with butter.
• Dab the outside of the taco shell into the cinnamon sugar mixture and place the taco shells on the baking sheet.
• Bake for 5-7 minutes.
• In a mixing bowl, beat cream cheese, sour cream, sugar, and vanilla for a couple of minutes, until smooth.
• Transfer cream cheese mixture into a piping bag to easier fill the tacos.
• Dice strawberries into small pieces and mix them with 1/2 tablespoon of cinnamon.
• Cool cinnamon taco shells to room temperature and fill them with cheesecake filling and strawberries.

STRAWBERRY & CINNAMON TORTE

Steps:

• Preheat the oven to 180C/gas4/ fan 160C. Line the base of a loose-bottomed 23cm cake tin with greaseproof paper and butter the sides.
• Mix almonds, butter, sugar, flour, cinnamon, egg and egg yolk in a food processor just until the ingredients are evenly combined.
• Spread half the mixture over the base of the tin in a smooth layer with no gaps - easiest to do this with two forks. Lay the sliced strawberries on top. Add the remaining cake mixture and spread it as best you can, but don't worry if a few strawberries peep through.
• Bake for 1 hour (it may need an extra 5 minutes), but check after 40 minutes - if it is getting too brown, cover loosely with foil. The torte should be slightly risen and dark golden brown when cooked.
• Cool in the tin slightly, then loosen the edges with a knife and remove from the tin. Slide the torte onto a plate and sprinkle with a dusting of icing sugar. Serve warm or cold, in wedges with dollops of cream and Greek yogurt.