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 |
tb |
Butter or margarine, melted |
1/3 |
c |
Freshly squeezed orange |
|
|
Juice |
2 |
tb |
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 |
ts |
Vanilla extract |
1 |
c |
Heavy cream |
2 |
tb |
Strawberry preserves |
INSTRUCTIONS
FILLING:
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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