| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Grains, Dairy | Cakes, Desserts, Fruits, Passover | 10 | Servings | |
INGREDIENTS
| BON APPETIT APRIL | ||
| 1993- | ||
| 3 | pt | Strawberries, hulled and |
| halved | ||
| 1/2 | c | Sugar |
| 2 | T | Fresh lemon juice |
| 1/4 | c | Dried apricots, packed |
| 1 1/2 oz), 1 1/2 oz | ||
| 1/4 | c | water |
| 1/3 | c | Sugar |
| 2 | Egg whites | |
| 1/8 | c | Shredded unsweetened |
| coconut toasted about 5 | ||
| oz | ||
| 1 1/2 | lb | Cream cheese, room temp. |
| 1 1/4 | c | Sugar |
| 1/4 | t | Salt |
| 3/4 | c | Sour cream |
| 1 | T | Dark rum, use different for |
| Passover | ||
| 1 | T | Fresh lemon juice |
| 2 | t | Vanilla extract |
| 3 | Eggs | |
| 1 1/2 | pt | Strawberries, hulled |
| halved stems intact | ||
| Fresh mint sprigs, optional |
INSTRUCTIONS
SAUCE: Bring all ingredients to boil in heavy large saucepan over high heat. Reduce heat to medium-low and simmer and mixture has thick syrup consistency, stirring occasional about 1 hour. Cool. (Can be prepared 2 days ahead. Cover and refrigerate) CRUST: Bring apricots and water to boil in heavy small saucepan. Cover, remove from heat and let stand until fruit is soft about 30 minutes. Drain apricots and pat dry. Place in processor. Add sugar and egg whites and process until mixture has thick fluffy consistency and apricots are minced, scraping down the sides of work bowl occasionally. Add 1/2 cup of coconut and process until minced. Transfer mixture to a medium bowl. Stir in remaining coconut and freeze until firm, about 20 minutes. Position rack in the center of oven and preheat to 350 degrees F. Wrap heavy-duty foil around the OUTSIDE of a 9" springform pan with 2 3/4" sides. Wrap plastic around fingertips and press coconut mixture evenly over the bottom and 2" up sides of pan to form crust. Bake crust until light brown, about 15 minutes. Remove from oven. Maintain oven temperature. FILLING: Using electric mixer, beat cream cheese, sugar and salt in large bowl until smooth. Add sour cream, rum, lemon juice and vanilla and beat until well blended. Transfer to crust. Bake cheesecake until brown, puffed and firm in center, about 1 hour. Cool cake in pan on rack 10 Posted to MC-Recipe Digest V1 #572 by Nancy Berry <[email protected]> on Apr 16, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 233
Calories From Fat: 44
Total Fat: 5g
Cholesterol: 64.8mg
Sodium: 105.6mg
Potassium: 118.6mg
Carbohydrates: 45.4g
Fiber: <1g
Sugar: 44.3g
Protein: 3.3g