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Instructions |
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1.
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Crust: 1 1/4 c vanilla wafer crumbs
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2.
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Topping: 2 c assorted fresh fruits (like strawberries, sliced kiwi-peeled/sliced, blueberries, raspberries or blackberries), 1/3 c red currant jelly, 1 t brandy, optional
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3.
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Lightly grease sides of 8 or 9-inch springform pan. Combine crust ing. ; mix well. Press evenly over bottom of pan. Chill while preparing filling. In bowl of electric mixer, combine cheese, sugar, half/half, flour and vanilla and salt; blend until smooth. Add eggs one at a time; blend until smooth. Pour batter over crust. Bake at 350' 1 hr or until center is just set. Turn off oven; cool in oven with door open for 30 min. Remove to wire rack; loosen from rim of pan. Cool completely; chill 4 hr. Topping may be prepared up to 3 hr ahead. Arrange fruit in concentric circles attractively over surface of cake. Heat jelly with brandy until melted. Brush over fruit; chill 30 min to set glaze. Makes 8 servings.
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From: Sargento "Cheesecake- sweet/savory" Pamphlet
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