INGREDIENTS

INSTRUCTIONS

FOR CRUST
FOR FILLING
FOR TOPPING
(April 1996 Gourmet)
Preheat oven to 350. Make crust: In a bowl, stir together crust
ingredients. Sprinkle the crumbs into a 9 inch springform pan and press
evenly over bottom and up the sides about 1 1/2 inches. Make filling: with
an electric mixer beat cream cheese until fluffy and add eggs a little at a
time. Beat in vanilla and sugar until just combined. Pour filling into
crust and bake in the middle of the oven for 45 min. Transfer cake to a
rack and let stand 5 min. Leave oven on. Make topping: stir together
topping ingredients. Gently spread over top of cake and return to oven.
Bake cake for 10 min. Remove from oven and let cool completely. Cover with
plastic wrap and refrigerate overnight. Remove cake from refrigerator and
let stand at room temperature 30 min. Serve with strawberries if desired.
*) I used yogurt cheese made from fatfree yogurt and left to drain for 36
hours.
**) I used lf sour cream.
Posted to Digest eat-lf.v097.n227 by Nathalie Chiva
<nathalie.chiva@ci.unil.ch> on Sep 10, 1997

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