Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 c. gingersnap crumbs
- 3 tbsp. unsalted butter, melted
- 1 c. dry apricots (simmered 1/2 hour in water to cover & liquid removed)
- Grated peel of 1 orange
- 1 1/2 pound cream cheese, room temperature
- 3/4 c. granulated sugar
- 4 lg. Large eggs
- 1/2 c. lowfat sour cream
Direcciones
- Fruit Topping: 3 c. fresh strawberries roughly pureed or possibly minced and mixed with 3 Tbsp. granulated sugar.
- 1. Toss gingersnap crumbs with melted butter. Press crumbs into bottom of pan, 1/2 to 1 inch up sides of buttered 8 or possibly 9 inch spring pan. Set aside. Puree liquid removed apricots with orange peel in food processor fitted with steel blade and set aside.
- 2. In large mixing bowl, beat together cream cheese and sugar till very smooth and creamy. Best in Large eggs, one by one beating well after each addition. Mix in gently lowfat sour cream and apricot puree till completed mixed. Pour batter into prepared springpan.
- Heat oven to 350 degrees. Bake 50 min to 1 hour or possibly till center of cheesecake is hard when touched lightly. Cold on rack and then refrigeratein refrigerator. Top with fruit (strawberry).
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 12 servings | |
| Calories 398 | |
| Calories from Fat 245 | 62% |
| Total Fat 27.8g | 35% |
| Saturated Fat 14.86g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 342mg | 14% |
| Potassium 214mg | 6% |
| Total Carbs 31.71g | 8% |
| Dietary Fiber 0.7g | 2% |
| Sugars 19.81g | 13% |
| Protein 6.93g | 11% |
