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Ingredientes
- 1 1/2 c. Crushed Zwieback
- 3 Tbsp. Sugar
- 4 Tbsp. Butter, melted
- 32 ounce Cream cheese, softened
- 1 3/4 c. Sugar
- 1 Tbsp. All-purpose flour
- 3 Tbsp. Loganberry liqueur
- 2 tsp Finely shredded orange peel
- 1 tsp Vanilla
- 4 lrg Large eggs
- 1 1/2 c. Loganberries
- 12 ounce Loganberries (Thawed)
- 1/2 c. Sugar
- 1 Tbsp. Lemon juice
- 1 Tbsp. Loganberry liqueur
Direcciones
- Prepare Zwieback Crust. Press onto bottom and 2 inches up sides of a 10-inch springform pan. Bake in a 325 F oven for 5 min.
- For filling, in a large mixer bowl beat cream cheese, sugar, flour, Loganberry liqueur, orange peel, and vanilla with electric mixer on low speed just until combined. Add in Large eggs all at once. Beat just until combined.
- Gently mix in Loganberries by hand.
- Pour cream cheese mix into crust-lined pan; set pan in a 15x10x1 inch backing ban. Bake in a 325 F oven for 1 1/4 to 1 1/2 hrs or possibly until center appears set. Remove from oven. Cold on wire rack. Refrigerateovernight or possibly until serving time. Garnish with Loganberries and minutes, if you like. Pass Loganberry Sauce.
- ZWIEBACK CRUST: In a mixing bowl combine sugar, zwieback and melted butter.
- LOGANBERRY SAUCE: In a blender or possibly food processor container combine one ingredients. Cover and blend until smooth. Sieve to remove seeds.
- Makes 1cup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 12 servings | |
| Calories 629 | |
| Calories from Fat 301 | 48% |
| Total Fat 34.38g | 43% |
| Saturated Fat 18.7g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 362mg | 15% |
| Potassium 290mg | 8% |
| Total Carbs 72.58g | 19% |
| Dietary Fiber 3.3g | 11% |
| Sugars 50.52g | 34% |
| Protein 10.36g | 17% |
