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Fruit-Filled Ladyfinger Cheesecake |
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3 packages (3 ounces each) ladyfingers
2 packages (8 ounces each) cream cheese
3/4 cup sugar
2 teaspoons vanilla extract
2 cups heavy or whipping cream
1 can (21 ounces) any flavor pie filling such as apple, blueberry or
cherry |
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Line bottom and side of 9 x 3-inch springform pan with
ladyfinger halves, split sides up; set aside. In large mixing bowl beat
cream cheese until smooth and fluffy. Add sugar and vanilla, beating well.
In small mixing bowl whip cream until stiff peaks form. Fold into cream
cheese mixture. Spoon half into ladyfinger-lined pan. Top with additional
ladyfinger halves. Spoon half of pie filling over ladyfingers. Top with
remaining cream cheese mixture and pie filling. Cover and refrigerate at
least two hours.
10 to 12 servings |
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Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053 |
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