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| Strawberry
Cheesecake |
| 2
packages (3 ounces each) ladyfingers
2 packages (8 ounces each) cream cheese
1 can (14 ounces) sweetened condensed milk (NOT
evaporated milk)
3 eggs
1/4 cup lemon juice
Vegetable cooking spray
1 cup sour cream
2 cups fresh strawberry halves
1/2 cup strawberry preserves, warmed |
| Lightly
spray 9 x 3-inch springform pan with vegetable cooking spray. Line
bottom of pan with ladyfinger halves, split sides up. Cut 10 to 12
additional ladyfinger halves in half. Use to line side of pan, allowing
cut ends to rest on ladyfingers in bottom of pan; set aside on baking
sheet.
In large mixing bowl beat cream cheese until smooth and fluffy.
Gradually add condensed milk, beating well after each addition. Blend in
eggs and lemon juice. Pour into ladyfinger-lined pan. Place pan on
baking sheet in 300o oven. Bake 50 to 55 minutes or until
almost set. Top with sour cream. Bake at 300o for an
additional 5 minutes. Cool to room temperature. Cover and refrigerate
several hours or overnight.
Arrange strawberry halves, cut sides down,
on cheesecake, covering completely. Spoon warm preserves over
strawberries. Cover and refrigerate until ready to serve. Remove side of
pan just before serving.
10 to 12 servings |
|
Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053 |
|
