24 oz Cream cheese
1 cup Strawberry pourable fruit
1 tsp Vanilla
1/4 tsp Salt
4 Eggs
2 tsp Vanilla
1 cup Sour cream
Strawberries, sliced
Directions
3/4 c strawberry fruit spread combined with 1/4 c warm water may be
substituted for the pourable fruit.
Do not use reduced-calorie sour cream.
Preheat oven to 325. Beat softened cream cheese in large bowl until
creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at
a time, beating well after each addition. Pour into greased 9"
springform pan. Bake 50 minutes.
Combine sour cream and vanilla; mix well. Carefully spoon over warm
cheesecake. Bake another 10 minutes, or until just set. Turn oven
off; leave cheesecake in oven, with door closed, 30 minutes. Transfer
to wire rack; loosen cheesecake from rim of pan. Cool overnight.
Just before serving, garnish with sliced strawberries.
Nutrition information per slice: 379 calories, 8 gm protein, 18 gm
carbohydrate, 31 gm fat, 170 mg cholesterol, 313 mg sodium, 1 diabetic
medium-fat meat exchange, 5 diabetic fat exchange, 1-1/4 diabetic
fruit exchange
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine From the recipe files of Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at
net/node 004/005
Servings: 10 servings
Strawberry Cheesecake Recipe brought to you by Recipe Ideas
Categories: Diabetic; Cakes; Desserts
The History of Recipes
Historians have tracked the existence of recipes far back into history, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, these, early recipes were just simple pictorial recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to experts are some tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. As we move into The time of the romans 25BC a roman called Apicius wrote a few documents which described recipes cooked by wealthy roman citizens. He tells us how the roman meals were divided into starters, entrees and afters, something we still use today. Aspicius also describes how the Roman cooks made use of a wide range of herbs and spices, including a few that will be familiar to modern cooks for example bay, fennel and parsley. Closer to modern times, we find two interesting recipe books from the 1300s ; a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the spicy food that is familiar to us all today, but rather recipes for the types of meals cooked for the rich people of that period. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy land, including spices such as rosemary and coriander. The introduction of these new foods and spices was responsible for a surge in manuscripts on cookery, most of which are now in private libraries. During the succeeding few centuries, the powerful and wealthy tried to offer the best banquets, and consequentially chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing recipes of the day. By the time we get to the twentieth century, cook books were starting to become popular due to better eduction, leisure time and disposable income. |
We hope you enjoy this Strawberry Cheesecake recipe.
