BERRY CHEESECAKE |
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An elegant dessert to complete a perfect summer meal. |
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Serves: 8 |
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| 2 cups | fresh Heeman strawberries or raspberries |
500 mL |
| 18 | crushed crackers (unsalted) |
18 |
1/4 cup |
butter (melted) |
50 mL |
| 1 tbsp | sugar |
15 mL |
| FILLER | ||
| 16 oz. | light cream cheese |
500 g |
| 1/2 cup | sugar |
125 mL |
| 2 | egg yolks |
2 |
| 1 tsp | grated orange peel |
5 mL |
| 1 tbsp | lemon juice |
15 mL |
| 2 | stiffly beaten egg whites |
2 |
| 1 cup | sour cream |
250 mL |
| 2 tbsp | sugar |
25 mL |
| 1 tsp | vanilla extract
|
5 mL |
| Directions: | ||
| 1. Lightly grease a 22.5 cm (9 inch) round, microwave-sate baking dish. | ||
| 2. In a small bowl, combine first three ingredients; press into bottom of baking dish. Microwave on HIGH, uncovered, 2 min. Set aside. | ||
| 3. In a large mixing bowl, beat cream cheese and 125 mL (1/2 cup) sugar together until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in orange peel and juice. Fold in stiffly beaten egg whites. | ||
| 4. Pour into prepared baking dish; smooth with a spatula. Microwave on HIGH 6 min. | ||
| 5. In a small bowl, combine sour cream, remaining sugar and vanilla until well blended. Carefully spread over top of cheesecake. Microwave on HIGH 1 min. | ||
| 6. Arrange berries on top of cheesecake as desired and chill several hours before serving. | ||
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