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Heavenly Cheesecake

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  Yogurt cheese 2 1⁄2 Cup (40 tbs)
  Finely crushed gingersnaps 1 Cup (16 tbs)
  Finely crushed vanilla wafers 1 Cup (16 tbs)
  All purpose flour 1 Tablespoon
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Cream cheese 6 Ounce, softened (3/4Th Of An 8 Ounce Package)
  Sugar 1 Cup (16 tbs)
  Finely shredded orange peel 1 1⁄2 Teaspoon
  Orange juice 1 Tablespoon
  Eggs/3/4 cup refrigerated / frozen egg product, thawed 3
  Grated ginger root 1 1⁄2 Teaspoon
  Strawberry jelly 1⁄3 Cup (5.33 tbs)
  Sliced fresh strawberries 2 Cup (32 tbs)
  Orange segments 1 Cup (16 tbs)

1 Prepare the Yogurt Cheese at least 1 day ahead. For crust, in a mixing bowl combine the crushed gingersnaps, crushed vanilla wafers, and flour. Drizzle with the melted butter or margarine. Toss to mix well. Press crumb mixture onto the bottom and 1 1/2 inches up the side of an 8-inch springform pan. Bake in a 350° oven for 5 minutes.
2 For filling, in mixing bowl combine Yogurt Cheese, cream cheese, sugar, and orange juice; beat with an electric mixer on medium speed until smooth. Add eggs or egg product; beat on low speed just until combined. Stir in orange peel and gingerroot. Pour into crust.
3 Bake in a 350° oven about 50 minutes or until the center appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen the
crust from the side of the pan. Cool for 30 minutes more; remove the side of the pan. Cool completely on a wire rack. Cover and refrigerate for several hours or until completely chilled.
4 For topping, in a small saucepan melt jelly over low heat. Cool slightly. In a bowl stir together strawberries and orange segments. To serve, slice cheesecake. Top each serving with fruit. Drizzle with cooled jelly. Store any remaining cheesecake in refrigerator.

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Heavenly Cheesecake Recipe