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Lemon Chiffon Cheesecake W/fruit Topping

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Fruits Desserts 16 Servings

INGREDIENTS

1 3/4 c Gingersnap crumbs, about
30 cookies
1/4 c Margarine or butter, melted
3 8 ounce pkg. cream cheese
softened
1 c Sugar
4 Eggs
1 15.75 oz. can lemon pie
filling
1 8 ounce container sour cream
1 t Grated lemon peel
3/4 c Raspberry jelly
2 t Lemon juice
2 c Halved strawberries
1 c Blueberries
1 c Raspberries
2 Kiwi fruit, peeledquartered
lengthwise and sliced
Strips of lemon peel, if
desired

INSTRUCTIONS

Heat oven to 350øF.  In medium bowl, combine crust ingredients; mix
well. Press in bottom and 1/2 inch up sides of 10 or 9 inch  springform
pan. Bake at 350øF for 5 minutes.  Meanwhile, in large bowl, combine
cream cheese and sugar; beat at low  speed until light and fluffy.  Add
eggs 1 at a time, beating well  after each addition.  Reserve 1/2 cup
pie filling for topping;  refrigerate. Add remaining pie filling, sour
cream and grated lemon  peel; blend well. Pour filling over crust in
pan; spread evenly.  Bake at 350øF.  For 10 inch pan, bake 60 to 70
minutes or until  center is almost set; for 9 inch pan, bake 1 hour 10
minutes to 1  hour 20 minutes. (To minimize cracking, place shallow pan
half full  of hot water on lower oven rack during baking.)  Cool on
wire rack  for 1 hour. Cover; refrigerate at least 24 hours.  In small
microwave-safe bowl, combine jelly and lemon juice.  Microwave on High
for 30 to 60 seconds, stirring once.  With wire  whisk, stir until
smooth.  Cool completely.  When ready to serve, remove sides of pan;
place cheesecake on serving  plate.  Spread reserved pie filling over
top of cheesecake.  In medium bowl, combine strawberries, blueberries
and raspberries.  Spoon about 1 cup berry mixture around edge of
cheesecake.  Drizzle  with some of jelly mixture.  Arrange a few kiwi
fruit pieces in berry  mixture on cheesecake.  Garnish with lemon peel
strips.  Serve with  remaining fruit and jelly mixture.  Store in
refrigerator.  Yield: 16  servings Typed in MMFormat by
cjhartlin.msn@attcanada.net  Source:  Menus to Celebrate Spring.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr
19, 1999

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