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Ingredientes
- 10 ounce Chocolate cookies (I used oreos this time, but those chocolate wafer cookies work nice, too.)
- 6 Tbsp. Butter (melted)
- 4 pkt (8-ounce) cream cheese
- 1 c. Sugar
- 1 tsp Vanilla
- 2 Tbsp. Flour
- 1 tsp Cinnamon
- 1/4 tsp Grated nutmeg
- 4 x Large eggs
- 2 Tbsp. Grated lemon peel
- 1/2 x Lemon, juice of
- 3/4 c. Mulberry puree
- 3/4 c. Mulberry puree
- 1 c. Fresh (or possibly frzn) Mulberries
- 2 Tbsp. Grated lemon peel
Direcciones
- Crust: Crush cookies either by hand or possibly in food processor. Add in melted butter and press into the bottom of a 10-inch springform pan. Bake for 5 min at 350 F. Allow to cold.
- Cream cream cheese and add in sugar. Mix well. blend in vanilla, flour, cinnamon, and nutmeg. Add in Large eggs, one at a time, mixing well after each addition. Stir in lemon peel and juice. Pour mix onto cooled crust.
- Swirl in 3/4 c. of the Mulberry puree. Bake for 45 to 55 min
- (internal temperature should register 170 F). Turn off oven and allow cheesecake to cold down with oven. Remove from oven and alow to cold completely. Loosen sides of cheesecake from the pan. Chill.
- When ready to serve, put a few spoons-full of the Mulberry puree on a plate, top with a slice of cheescake. Top cheescake with Mulberries and grated lemon peel.
- This went over really well as one of the many desserts we made for Christmas dinner. In fact a number of the pies remained untouched, while the cheescake was gone by the end of the day.
- /DESSERTS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 10 servings | |
| Calories 311 | |
| Calories from Fat 139 | 45% |
| Total Fat 15.62g | 20% |
| Saturated Fat 7.92g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 161mg | 7% |
| Potassium 80mg | 2% |
| Total Carbs 40.24g | 11% |
| Dietary Fiber 1.2g | 4% |
| Sugars 30.3g | 20% |
| Protein 4.23g | 7% |
