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A 'heavenly' cheesecake

May 18, 2010|By ELLEN FOLKMAN / St. Petersburg Times

Olga Kutasi of Gulfport, Fla., is "looking for a heavenly cheesecake recipe. The crust was made from ground walnuts and it had a raspberry jam and triple sec glaze on top of strawberries."

Reini Enzenbach of Palm Harbor, Fla., shares a cheesecake recipe that could be a good starting point for Kutasi.

It is creamy with the slightest hint of almond and would be delicious with strawberries on top. You could certainly dust the pan with finely ground walnuts as a substitute for the graham-cracker crumbs. To make a glaze as Kutasi remembers, combine some raspberry jam in a saucepan with just enough triple sec to thin it (start with a small amount of triple sec and add more as necessary). Heat over low heat until a brushing consistency. Put strawberries on top and brush with the glaze.

HEAVENLY DESSERT CHEESECAKE



1 tablespoon graham-cracker crumbs
1 cup low-fat cottage cheese
2 (8-ounce) packages light Neufchatel cheese, softened
2/3 cup sugar
2 tablespoons flour
3 eggs
2 tablespoons skim milk
1/4 teaspoon almond extract

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Lightly grease bottom of 9-inch springform pan. Sprinkle with graham-cracker crumbs.

Place cottage cheese in large bowl of electric mixer and beat at high speed until smooth. Add Neufchatel cheese, sugar and flour, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan. Bake at 325 degrees for 45 to 50 minutes or until center is almost set. (Center of cheesecake appears soft but firms upon cooling.) Loosen rim from cake; cool before removing rim of pan. Chill. Top with fresh strawberry slices or blueberries, if desired.

Makes 10 to 12 servings.

Note: To loosen the rim, and prevent cracking, leave the springform rim closed and run a thin metal spatula or butter knife around the edge of the cake. Remove rim when cake cools.

- Reini Enzenbach, Palm Harbor, Fla.

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