Delicious and Easy Cheesecake Batter Parfaits

July 18, 2016

Do you love making recipes that call for raw or undercooked eggs like Hollandaise, Caesar salad dressing, sunny-side up eggs, eggnog, or even raw cookie dough, but worry about the Salmonella risk? I learned about Davidson’s Safest Choice® Pasteurized Eggs a few years ago when they became a sponsor of our conference, the International Food Blogger Conference, which we hold annually. As the mother of a young daughter who loves things like poached eggs with runny yolks, Caesar salad, and licking the cake batter spoon (who doesn’t love that?!), I was concerned about the risk of Salmonella. But with Davidson’s™ there are no worries as their eggs are pasteurized in an all-natural warm water bath that eliminates the risk of Salmonella without changing the flavor or nutrition.  So now I can let my daughter lick the spoon without worry!

This cheesecake batter parfait recipe was developed by Davidson’s™ Chef Roddey. You can mix it up by adding layers of fruit, granola, or crumbled cookies (we love meringue!). 

Cheesecake Batter Parfait  
Servings: 8
Active time: 15 minutes
Total time: 30 minutes

For the Crumbled Graham Cracker Crust Topping:
2 cups graham cracker crumbs
6 Tbsp melted butter

Preparation
Step 1:  Mix graham cracker crumbs and butter together and bake at 325° for about 15-20 minutes, until lightly toasted. Cool and set aside.

For the Cheesecake Batter Parfait:
2 1/2 lb cream cheese
1 cup granulated sugar
3 Safest Choice™ pasteurized eggs
2 Tbsp vanilla
1 cup sour cream

Preparation   
Step 1:  In a large bowl, beat together cream cheese and sugar until smooth; about 3 - 5 minutes. Scrape the bowl every minute.

Step 2:  Whisk eggs, vanilla, and sour cream until smooth; about 30 seconds to a minute.

Step 3:  Slowly add the egg mixture to the creamed ingredients, scraping the bowl after each addition.
    
Step 4:  Pour into parfait cups and top with one tablespoon of the finished crumb topping.

Editorial disclosure: Davidson’s is a sponsor of our 2016 conference, but Foodista was not directly paid for this post. As an actual user of their product, I wanted to share this recipe with our broader food loving community.

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