May I suggest this for a mid-morning snack? Because-- you know-- I'm getting ready for something that rarely happens here on the Farm and I need my mid-morning snack.
Mr. Big Food used Royal Anne cherries for the glaze.
CHEESECAKE WITH FRUIT GLAZE
CRUST
1 C Zwieback crumbs
½ stick butter, melted
Combine crumbs and melted butter, and line the bottom of a spring form pan with mixture.
FILLING
5 8-oz packages cream cheese, softened
½ C milk
6 eggs
1 ½ C sugar, plus an additional ¼ C
2 tsp vanilla, plus an additional 1 tsp
½ tsp salt
1 C sour cream
Strawberry or Blueberry Glaze
Preheat oven to 350o. Beat together softened cream cheese and milk, and add eggs one at a time, beating well after each addition. Gradually add 1 ½ C sugar, 2 tsp vanilla, and salt, and beat well. Pour mixture into crust and bake 1 hour 10 minutes, or until set. Remove from oven and allow to set for 15 minutes. Increase oven temperature to 475o. Combine sour cream, additional ¼ C sugar, and additional 1 tsp vanilla, spread mixture over cheesecake, and bake 5 minutes. Cover and refrigerate. Serve with Strawberry or Blueberry Glaze spooned over cheesecake.
STRAWBERRY OR BLUEBERRY GLAZE
below the fold
1 C strawberries or blueberries, crushed, plus more
1 C water
1 ½ Tbsp cornstarch
½ - ¾ C sugar
Add water to crushed berries and cook 2 minutes. Mix together cornstarch and sugar, and stir into hot berry mixture. Bring mixture to a boil, stirring constantly, and cook until thick. Cool and add more berries.
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