This twist on a sweet, timeless, classic dessert showcases America’s favorite vegetable
Column and photos by Dana Rady, Wisconsin Potato & Vegetable Growers Association
Summer is fast approaching, and everyone is looking forward to being done with school and hosting outside gatherings under the sun. Well, maybe it’s just the kids who are looking forward to being done with school!
With those picnics come all the delicious summer foods such as fresh berries and melons, meat on the grill, crisp salads, and of course, desserts like scrumptious cheesecake.
Speaking of cheesecake, I have a great twist for you on a timeless classic that also showcases America’s favorite vegetable. It uses good, old-fashioned tater tots as the crust instead of graham crackers!
The “tot crust” portion of “Strawberry Cheesecake with Tot Crust” is unique, delicious, simple, and can be used for other desserts as well. Additionally, the process of making this crust is nearly identical to using graham crackers.
After baking the tots, you simply cut them up, add butter and sugar, and press the mixture into the bottom of a springform cheesecake pan. Then you pour over the cheesecake mixture, bake it, and voila!
Several dollops of whipped cream later, and some fresh strawberries, and I promise that you won’t have any cheesecake left over.
