| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Cakes, Desserts, Fruits, Passover |
10 |
Servings |
INGREDIENTS
|
|
—–BON APPETIT APRIL 1993—– |
| 3 |
pt |
Strawberries, hulled and halved |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Fresh lemon juice |
| 1/4 |
c |
Dried apricots, packed |
|
|
1 1/2 oz) water |
| 1/3 |
c |
Sugar |
| 2 |
lg |
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 |
ts |
Salt |
| 3/4 |
c |
Sour cream |
| 1 |
tb |
Dark rum, use different for Passover |
| 1 |
tb |
Fresh lemon juice |
| 2 |
ts |
Vanilla extract |
| 3 |
lg |
Eggs |
| 1 1/2 |
pt |
Strawberries; hulled, halved, stems intact |
|
|
Fresh mint sprigs, optional |
INSTRUCTIONS
RADIS BGMB90B
SAUCE
CRUST
FILLING
GARNISH
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 <nlberry@prodigy.net> on
Apr 16, 1997
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