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
Written recipes as an idea can be found way back into distant history, at least as far into history as the Egyptians, and possibly even further. Having said that, generally, these early cookbooks were just very simple pictorial instructions for preparing meals.
In fact, the most ancient recipe found, according to food historians is a series of ancient tablets in the Sumerian language 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 blissful. Later on, there were a couple of books dating from the 14th Century ; a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian food that is served today, but instead descriptions of the types of food on the tables of the rich people of those days. For the next few years, the upper-class families of Wesstern Europe strove to lay on the best banquets, and as a result cooks and their recipe collections could command a high salary. Even so, it wasn`t until the 19th century that haute cuisine and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and recording recipes of the day. The introduction of the TV brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Strawberry Cheesecake recipe.
