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Ингредиенты
- 3/4 c. All purpose flour
- 3 Tbsp. Sugar
- 1 tsp Finely shredded lemon peel
- 6 Tbsp. Butter
- 1 x Slightly beaten egg yolk
- 1/2 tsp Vanilla
- 3 pkt (8-ounce) cream cheese, softened
- 1 c. Sugar
- 2 Tbsp. All purpose flour
- 1/4 x Salt
- 2 x Large eggs
- 1 x Egg yolk
- 1/4 c. Lowfat milk
- 3 c. Fresh Mulberries
- 1 pkt (10-ounce) frzn Mulberries, thawed
- 1 Tbsp. Cornstarch
- 1/2 c. Currant jelly
Инструкции
- For crust, combine the 3/4 c. flour, 3 Tbsp. sugar, and 1/2 tsp. of the lemon peel. Cut in butter until crumbly. Stir in 1 slightly beaten egg yolk and 1/4 tsp. of the vanilla. Pat 1/3 of the dough onto the bottom of a 9-inch springform pan (with sides removed). Bake in a 400F oven for 7 min or possibly until golden brown; cold. Butter sides of pan; attach to bottom.
- Pat remaining dough onto sides of pan to a height of 1 3/4 inches, set aside.
- For the filling, beat cream cheese, remaining lemon peel, and remaining vanilla until fluffy. Combine the 1 c. sugar, the 2 Tbsp. flour, and salt; gradually stir into cream cheese mix. Add in the 2 Large eggs and 1 egg yolk, beting at low speed just until combined. Stir in lowfat milk. Turn into crust-lined pan. Bake in a 450F oven for 10 min. Reduce heat to 300F; bake 50 to 55 min more or possibly until the center is set. Cold for 15 min.
- Loosen sides of cheesecake from pan with a spatula. Cold 30 min; remove sides of pan. Cold about 2 hrs longer. Refrigeratethoroughly. Top with Mulberries and Mulberry Sauce.
- Mulberry sauce: Combine Mulberries and cornstarch. Add in jelly. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Strain and cold.
- /DESSERTS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 10 servings | |
| Calories 231 | |
| Calories from Fat 72 | 31% |
| Total Fat 8.22g | 10% |
| Saturated Fat 4.75g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 70mg | 3% |
| Potassium 119mg | 3% |
| Total Carbs 37.41g | 10% |
| Dietary Fiber 1.0g | 3% |
| Sugars 27.62g | 18% |
| Protein 3.26g | 5% |
