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Fruit - Strawberry -  Strawberry Cheesecake Post by :cskhzzq Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2408

Click below to download : Fruit - Strawberry - Strawberry Cheesecake (Format : PDF)

Fruit - Strawberry - Strawberry Cheesecake

Servings: 10

24 ounces cream cheese
4 eggs
1 cup strawberry pourable fruit
2 teaspoons vanilla
1 cup sour cream
1 teaspoon vanilla
1 cup sour cream
1/4 teaspoon salt
Strawberries, sliced

Preheat oven to 325 degrees F.

Beat softened cream cheese in large bowl until creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at a time, beating well after each addition. Pour into greased 9" springform pan. Bake for 50 minutes.

Combine sour cream and vanilla; mix well. Carefully spoon over warm cheesecake. Bake another 10 minutes, or until just set.

Turn oven off and leave cheesecake in oven, with door closed for 30 minutes. Transfer to wire rack and loosen cheesecake from rim of pan. Cool overnight. Just before serving, garnish with sliced strawberries.

Calories: 379
Protein: 8 g
Sodium: 313 mg
Cholesterol: 170 mg
Fat: 31 g
Carbohydrates: 18 g

Exchanges: 1 medium-fat meat; 5 fat; 1-1/4 fruit

Source: The Diabetic Newsletter
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Fruit - Strawberry -  Strawberry Cheesecake Bites
1 package (8 ounces) reduced-fat cream cheese (Neufchatel cheese), softened 1/3 cup powdered sugar 2 teaspoons lemon juice 1/2 teaspoon grated lemon peel 16 (about 1 pound) whole strawberries 8 graham cracker squares, finely crushed (about 2/3 cup) In mixer bowl, beat together cream cheese, sugar, lemon juice and lemon peel until smooth and creamy; set aside. Using a paring knife or small melon-baller, partially hollow out top of strawberries to a depth of 3/4 inch. Gently fill each with 1 tablespoon cream cheese mixture. Roll tops into graham cracker crumbs. Arrange on serving platter. Variation: Melt 1/2 cup semisweet chocolate

Fruit - Strawberry -  Strawberry Charlotte Russe Fruit - Strawberry - Strawberry Charlotte Russe

Fruit - Strawberry -  Strawberry Charlotte Russe
2 envelopes gelatin 1/2 cup cold water 1 cup mashed fresh strawberries (about 1 pint) 1 cup sugar 2 cups heavy whipping cream, whipped 1 tsp vanilla 1 cup sliced fresh strawberries *Note: If strawberries are too tart, use less, about 1/4 cup 2 packages sponge-type ladyfingers (24 ladyfingers, split) Sliced strawberries for topping In a 1-cup glass measuring cup, soften gelatin in cold water for 5-10 minutes. Place glass measuring cup in saucepan filled with 1-inch of water and heat until gelatin dissolves, stirring often. Set aside. In a small pan, heat mashed strawberries with sugar until sugar is dissolved.