Cheese Cake-HLB-Parve


Cuisine: Parve

Category: Cake & frost

Servings: 12

Ingredients:

2 containers parve cream cheese
1/2 container parve sour cream
4 eggs separated
1/4 cup sugar
1/4 cup Splenda
1/4 tsp salt
2 tbs lemon juice
1Tbs vanilla, or vanillin sugar

Graham cracker crust:
1 cup choc graham cracker crumbs
1/4 tsp cinnamon
1/4 tsp nutmeg
4 tbs margarine, melted
Topping:
Sliced strawberries
4 oz apricot jam heated with
1 tbs of liqueur
OR:
Melt 1/2 cup choc chips
1 tbs orange juice
1 tbs liqueur
2 tbs margarine
OR;
2 cups blueberries
4 oz seedless raspberry jam




Instructions:

Prepare Crust. Make crumbs in processor with cinnamon & nutmeg & melted margarine. Grease 9" spring form pan. Line bottom & sides with graham cracker crust. Chill. Preheat oven to 325. In mixer bowl, beat egg white till it forms peaks, add 1/4 cup sugar and keep beating till stiff. In another mixing bowl, beat egg yolks & 1/4 cup sugar till lemon colored about 3 min. add all other ingredients and beat until smooth. Slowly fold in the egg whites into beaten egg yolks. Spoon into crumb crust and bake for about 30 min. Raise temperature to 375 and bake another 10 min. to lightly brown top. Remove from oven and let cool completely. To Serve: Heat 4 tbs apricot jam with any flavor liqueur and spread on top of cake. Slice fresh strawberries and layer in concentric circles starting with outer edge. Brush strawberries with the melted jam. Keep in ref until ready to serve. Serve cold VARIATION: To make without crust. Pour cheese mixture into a greased 10" deep pie dish Place in another oblong baking pan & add 1" of hot water. Spread choc mixture topping while it is still warm for it will harden.

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