| FIRECRACKER CHEESECAKE Makes 20 servings. BLUEBERRY SAUCE: 3 tbs sugar or Splenda 1 tsp lemon juice 1 cup blueberries CRUST: 1/3 cup sugar or Splenda 5 tbs butter, melted 1 cup graham cracker crumbs FILLING: 1/3 cup heavy cream 3 whole eggs 3 pounds reduced fat cream cheese 2 egg yolks 1 1/3 cup sugar or Splenda Small strawberries, raspberries and blueberries for garnish TO PREPARE SAUCE---Combine blueberries and lemon juice in a saucepan. Cook until blueberries begin to release their juices. Mash some of the blueberries. Let cool. Heat oven to 250°. Wrap the bottom of a 10" springform pan or other pan with foil. TO PREPARE CRUST---Combine all ingredients and press into the bottom of pan. -TO PREPARE FILLING---Beat cream cheese until smooth. Add sugar and beat until combined. Combine eggs and egg yolks in a bowl. Beat lightly. Add eggs to cream cheese mixture while beating. Add cream and beat until smooth. -Pour 1/4 of the batter into another bowl. Stir in blueberry sauce. Pour half the unflavored batter over crust. Pour fruit flavored batter on top. Swirl. Top with remaining unflavored batter. Swirl again. -Place pan in a larger baking pan. Place in oven. Pour in hot water to a depth of 1". Bake 3 hours. Remove from oven. Let cool. Refrigerate 8 hours. Garnish with strawberries, raspberries and blueberries, then SERVE... |
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