STRAWBERRY-BLUEBERRY CHEESECAKE食譜

HOW TO PREPARE STRAWBERRY-BLUEBERRY CHEESECAKE?

材料：

Topping

• 400g EUROPEAN BLUEBERRIES & STRAWBERRIES2 tablespoons sugar

• 1 tablespoon grated lemon rind

• 3 tablespoons fresh lemon juice

• ¾ cup strawberry preserves

Crust

• 2 cups gluten-free graham cracker crumbs

• ¼ cup unsalted butter, melted

• 2 tablespoons sugar

• ½ teaspoon ground cinnamon

• Cooking spray

Cheesecake

• 2 (8-ounce) blocks fat-free cream cheese, softened

• 1 (8-ounce) block 1/3-less-fat cream cheese, softened

• 1 cup sugar

• 1 cup fat-free sour cream

• 2 teaspoons grated lemon rind

• 1 teaspoon vanilla extract

• 3 large eggs

製作說明：

1. Preheat oven to 325°.
2. To prepare crust, combine crumbs, melted butter, 2 tablespoons sugar, and cinnamon in a medium bowl.
3. Wrap 2 layers of foil around bottom and sides of a 9-inch springform pan coat inside of pan with cooking spray. Firmly press crust mixture into bottom and 1/2 inch up sides of pan.
4. Bake at 325° for 10 minutes. Cool completely on a wire rack.
5. To prepare cheesecake, place cheeses in a large bowl, beat with a mixer at medium speed until smooth. Add sugar and next 3 ingredients (through vanilla), beat well. Add eggs, 1 at a time, beating well after each addition.
6. Pour cheesecake batter over cooled crust. Place springform pan in a shallow roasting pan, add enough hot water to come halfway up sides of springform pan.
7. Bake at 325° for 1 hour and 20 minutes or until centre barely moves when pan is touched. Remove cheesecake from oven, run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
8. To prepare topping, combine berries, sugar, lemon rind, and lemon juice in a small bowl, let stand 30 minutes. Spread preserves over top of cheesecake, top with fruit mixture.