Strawberry Cheesecake With Pecan – Gingersnap Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheesecakes | 1 | Servings | |
INGREDIENTS
| 1 | c | Gingersnap crumbs |
| 1/2 | c | Ground pecans, see note |
| 1/4 | c | Granulated sugar |
| 6 | T | Butter or margarine, melted |
| FILLING: | ||
| 1/3 | c | Freshly squeezed orange |
| Juice | ||
| 2 | T | Freshly squeezed lemon |
| Juice | ||
| 2 | Env unflavored gelatin | |
| 2 | pt | Fresh, ripe strawberries |
| Hulled | ||
| 16 | oz | Pkg. cream cheese, softened |
| 1/2 | c | Granulated sugar |
| 8 | oz | Container strawberry |
| Flavored low-fat yogurt | ||
| 2 | t | Vanilla extract |
| 1 | c | Heavy cream |
| 2 | T | Strawberry preserves |
INSTRUCTIONS
Note: To grind pecans, place in food processor or blender; using on/off motion, process until finely ground, watching carefully to prevent nuts from becoming a paste. Prepare Crust: Heat oven to 350 degrees. In 9 inch springform pan using fork, combine gingersnap crumbs, pecans and 1/4 cup sugar; stir in melted butter until thoroughly mixed. press mixture firmly and evenly over bottom of pan; bake 10 minutes. Cool crust in pan on wire rack. Prepare Filling: In small saucepan combine orange and lemon juices. Sprinkle gelatin over juices; let stand 5 minutes to soften. Meanwhile, slice enough strawberries to make 1 1/2 cups; set aside. Set saucepan containing gelatin over medium-low heat; stir about 3 minutes until gelatin is completely dissolved. Remove from heat; keep warm. In large bowl with electric mixer at medium speed, beat cream cheese and 1/2 cup sugar about 5 minutes until light and fluffy. Add yogurt and vanilla; beat until smooth and well blended. With motor running, slowly pour in gelatin mixture; beat well to blend. In small bowl, with mixer at high speed and using clean beaters, beat cream until soft peaks form; using rubber spatula, fold gently but thoroughly into cream cheese mixture. Fold in reserved sliced strawberries. Pour mixture into prepared pan; refrigerate at least 4 hours until firm. To serve: Run thin metal spatula or knife around the cheesecake to loosen from sides of pan; remove sides of pan. Slice remaining strawberries; arrange in circular pattern over top of cake. In small saucepan over very low heat, stir preserves until warm. Remove from heat; brush over strawberries. Makes 16 servings. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 5312
Calories From Fat: 3123
Total Fat: 357.3g
Cholesterol: 1010.5mg
Sodium: 6752.3mg
Potassium: 3918.6mg
Carbohydrates: 339g
Fiber: 38.5g
Sugar: 258.5g
Protein: 178.4g