| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 24 |
oz |
Philadelphia brand fat free cream cheese; (Three 8 ounce packages) |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Vanilla extract |
| 3 |
lg |
Eggs; (Here I use 3 egg whites and Egg Beaters equaling the equivalent of 2 whole eggs) |
| 1/3 |
c |
Graham cracker or cookie crumbs; (I like to use cookie crumbs here) |
| 2 |
c |
Fresh berries in season |
| 1/4 |
c |
Strawberry preserves |
INSTRUCTIONS
In the bowl of an electric mixer blend together the cream cheese, sugar and
vanilla until well blended. Add the eggs and mix until just incorporated.
DO NOT OVERMIX.
Spray the bottom of a 9 inch pie plate with vegetable spray and sprinkle
graham crackers on the bottom of the pie plate.
Pour in the cream cheese mixture and bake at 325 degrees F. For 45 minutes
or until the center is almost set. Cool. Refrigerate at least 4 hours, but
overnight is better. Slice strawberries, if using them and top the cake
with fruit.
In a small saucepan melt the preserves and drizzle over the top of the
berries to give them a nice glaze.
Source: Kraft Foods
Note: I like to use other fresh fruits besides berries. Kiwi is also nice.
I put a circle of strawberries around the outside then some sliced kiwi in
a circle inside the strawberries and continue with the fruits. Then glaze.
Makes a nice presentation.
Posted to JEWISH-FOOD digest by BUBBEG <BUBBEG@aol.com> on May 22, 1998
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