Spaghetti Cheesecake: This One Needs A Second Look
Spaghetti ice cream is probably one of the most popular optical illusions in the food world. At first glance you might think it's a main course, but if you look closer — or better yet, dig in and have a taste — you'll soon notice that this sweet sensation falls right into the dessert category. This next creation could be considered its culinary cousin. It's also sweet, it also makes a great dessert, and it also looks like it's topped with a hearty helping of those famous pasta noodles. It's time to make some Spaghetti Cheesecake!
- 9 oz Lady Fingers
- 1/2 cup melted butter
- 7 oz strawberries
- 2 cups mascarpone
- 1 tsp vanilla extract
- 1 1/2 cups cream, whipped
- 2 cups milk
- 1 1/2 oz sugar
- 1 package instant pudding
- 2 tbsp strawberry sauce
Crumble the Lady Fingers and mix the crumbs with the melted butter. Line the bottom of a springform with this mix and press it firm with a spoon.
Set aside a few strawberries to be used as decoration later. Cut the rest of them into small pieces and mix them with the mascarpone. Add the vanilla extract and cream to the mix.
When the cream is thoroughly mixed, pour it onto the crumb layer.
Pour the milk into a pot and add the sugar. Mix up the pudding with a few spoonfuls of warm milk, add it to the pot of milk and cook it until done. Fill an icing bag with the creamy pudding and squeeze it in swirls onto the mascarpone cream.
When all of the "spaghetti" is in place, you can decorate the top of your cake with some of the leftover strawberries and drips of strawberry sauce. Refrigerate for four hours before serving.
If you love spaghetti ice cream, you'll love this even more. Because when it comes to food illusions, this one takes the cake!