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Рецепт Lemon Chiffon Cheesecake With Fruit Topping
by Global Cookbook

Lemon Chiffon Cheesecake With Fruit Topping
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Ингредиенты

  • 1 3/4 c. Gingersnap crumbs (about 30 cookies)
  • 1/4 c. Margarine or possibly butter, melted
  • 3 x 8 oz pkg. cream cheese, softened
  • 1 c. Sugar
  • 4 x Large eggs
  • 1 x 15.75 ounce. can lemon pie filling
  • 1 x 8 oz container lowfat sour cream
  • 1 tsp Grated lemon peel
  • 3/4 c. Raspberry jelly
  • 2 tsp Lemon juice
  • 2 c. Halved strawberries
  • 1 c. Blueberries
  • 1 c. Raspberries
  • 2 x Kiwi fruit, peeled,quartered lengthwise and sliced Strips of lemon peel, if you like

Инструкции

  1. Heat oven to 350 F. In medium bowl, combine crust ingredients; mix well.
  2. Press in bottom and 1/2 inch up sides of 10 or possibly 9 inch springform pan. Bake at 350 F for 5 min.
  3. Meanwhile, in large bowl, combine cream cheese and sugar; beat at low speed till light and fluffy. Add in Large eggs 1 at a time, beating well after each addition. Reserve 1/2 c. pie filling for topping; chill. Add in remaining pie filling, lowfat sour cream and grated lemon peel; blend well. Pour filling over crust in pan; spread proportionately.
  4. Bake at 350 F. For 10 inch pan, bake 60 to 70 min or possibly till center is almost set; for 9 inch pan, bake 1 hour 10 min to 1 hour 20 min.
  5. (To minimize cracking, place shallow pan half full of warm water on lower oven rack during baking.) Cold on wire rack for 1 hour. Cover; chill at least 24 hrs.
  6. In small microwave-safe bowl, combine jelly and lemon juice. Microwave on High for 30 to 60 seconds, stirring once. With wire whisk, stir till smooth. Cold completely.
  7. When ready to serve, remove sides of pan; place cheesecake on serving plate. Spread reserved pie filling over top of cheesecake.
  8. In medium bowl, combine strawberries, blueberries and raspberries. Spoon about 1 c. berry mix around edge of cheesecake. Drizzle with some of jelly mix. Arrange a few kiwi fruit pcs in berry mix on cheesecake. Garnish with lemon peel strips. Serve with remaining fruit and jelly mix. Store in refrigerator.
  9. Yield: 16 servings