Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


New York Style Strawberry Cheesecake


Serving Size : 10

1 1/2 cups graham cracker crumbs
1/4 cup reduced-calorie margarine
2 tablespoons brown sugar
1/4 cup all-purpose flour
6 egg white
2 egg yolk
1 1/2 teaspoons vanilla
1 tablespoon lemon juice
1/3 cup light whipping cream
2 teaspoons lemon zest, finely minced
2 teaspoons orange zest, finely minced

SOUR CREAM TOPPING
2 cups sour cream
1/2 teaspoon vanilla
2 tablespoons sugar
1 pint strawberries, for topping
1 jar apricot jam, for topping

CRUST
Toss all ingredients together to combine. Press into bottom of springform pan. Chill while preparing filling.

FILLING
Cream the cheese on slow speed and add the sugar and flour. Add eggs, then yolks, one by one until thoroughly incorporated. Stir in vanilla, lemon juice whipping cream and zests.

Bake for 15 minutes at 425:. Reduce heat to 225:. and bake an additional 55-60 minutes or until cheesecake is just set, but not browned.

TOPPING
In a small bowl, mix sour cream, vanilla and sugar and set aside. Remove cake from oven and increase oven temp to 350:. Gently spread sour cream over cake and return to oven to bake an additional 8 minutes. Remove cake to refrigerator immediately and chill overnight.

FRUIT TOPPING
Heat jam on low with a little water in a saucepan until thinned. Strain and return to saucepan. Keep warm until needed, thinning with additional tablespoons of water if mixture thickens. Unmold chilled cake and brush top with apricot glaze. Arrange fruit in decorative concentric circles making sure all cake surface is covered. Gently brush apricot glaze over fruit topping using a small pastry brush. Chill.

Per serving: 266 Calories; 17g Fat (56% calories from fat); 6g Protein; 24g Carbohydrate; 72mg Cholesterol; 196mg Sodium
Food Exchanges: 1 Starch/Bread; 1/2 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates

Serving Ideas : Garnish with strawberries




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.