A sophisticated dessert that reimagines the art of sweet dipping! This creamy fondue captures all the essence of a classic New York–style cheesecake, with its velvety texture and perfectly balanced tangy notes.
The cherry topping adds that iconic fruity touch, while a hint of almond extract elevates every bite with a delicate, indulgent flavour. Golden grilled crêpes (or mini pancakes) complete this truly irresistible dessert experience.
Perfect recipe for the Dip and Grill.
Ingredients:
125 ml (1/2 cup) milk
250 g Philadelphia cream cheese, softened
125 ml (1/2 cup) granulated sugar
540 ml store-bought cherry pie filling (we used E.D. Smith)
zest of 1/2 lemon
15 ml (1 tbsp) fresh lemon juice
10 ml (2 tsp) almond extract
2.5 ml (1/2 tsp) vanilla extract
pinch of salt
For grilling and dipping
Homemade mini pancakes or store-bought pancakes, cut into pieces
Store-bought waffles, cut into pieces
Sponge cake cubes
Mini donuts
Biscoff or Speculoos cookies
Strawberries
Raspberries
Blackberries
Toasted almonds
Preparation
In the microwave, soften the cream cheese for about 2 minutes.
In a heavy-bottom saucepan, combine the cherry pie filling, softened cream cheese, milk, and sugar. Heat over low heat, stirring constantly, until the mixture just begins to bubble.
Stir in the lemon zest, lemon juice, almond extract, vanilla extract, and salt.
The fondue should coat the back of a spoon. Adjust the consistency with a little extra milk, if needed.
Transfer to the Dip and Grill insert and keep warm.
Helpful tips:
To make service easier, you can pre-cook the mini pancakes in a skillet and simply reheat them on the grill using the lowest setting.
If the fondue thickens too much during service, gently stir in a little warm milk.
For a Black Forest twist, stir in chocolate chips just before transferring the fondue to the ceramic insert.
You can also make your own cherry topping using frozen cherries, sugar, lemon juice, and cornstarch for an even more intensely fruity result.
