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Creamy Cheesecake Ring's picture
  Butter/Margarine 1 Tablespoon
  Crushed graham crackers 2 Tablespoon
  Milk 1 Cup (16 tbs)
  Ground ginger 1⁄2 Teaspoon
  Cream cheese 24 Ounce (3 Packages, 8 Ounces Each)
  Custard dessert mix 4 1⁄2 Ounce (1 Package)
  Sugar 1⁄4 Cup (4 tbs)
  Shredded lemon peel 1 1⁄2 Teaspoon
  Nectarine sauce 1 Cup (16 tbs)

Microwave directions: Generously butter a 6 cup ring mold.
Coat mold with graham cracker crumbs; set aside.
In a 2 cup glass measure combine milk and ginger.
Micro cook, uncovered, on 100% power (HIGH) for 1 1/2 to 2 min utes or till heated through.
In a 21/2 quart nonmetal bowl mi cro-cook the cream cheese, uncovered, on 50% power (MEDIUM) for 2 to 3 minutes or till softened.
Stir in the custard mix, sugar, and lemon peel.
Gradually stir in the heated milk mixture.
Micro-cook, uncovered, on 100% power (HIGH) about 41/2 minutes or till smooth and thick, stirring every 1 1/2 minutes.
Micro cook, uncovered, on 100% power (HIGH) for 1 1/2 minutes more.
Cover surface with clear plastic wrap.
Cool for 15 minutes.
Pour mixture into prepared mold.
Cover and chill for 4 hours or overnight.
Unmold onto serving platter.
Spoon nectarine sauce over top.
Garnish with nectarine or peach slices and mint, if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3819 Calories from Fat 2249

% Daily Value*

Total Fat 256 g393.3%

Saturated Fat 143.7 g718.6%

Trans Fat 0 g

Cholesterol 803.2 mg267.7%

Sodium 4215.1 mg175.6%

Total Carbohydrates 344 g114.5%

Dietary Fiber 2 g7.9%

Sugars 210.9 g

Protein 51 g102%

Vitamin A 184.4% Vitamin C 16.4%

Calcium 93.9% Iron 16.7%

*Based on a 2000 Calorie diet

Creamy Cheesecake Ring Recipe