Strawberry Cheesecake (Steiger) Recipe




Strawberry Cheesecake (Steiger) Ingredients

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
1 strawberries, sliced

A Recipe for
Strawberry Cheesecake (Steiger)

 

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This Strawberry Cheesecake (Steiger) recipe is one of many in our Diabetic Category.






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This Recipe for Strawberry Cheesecake (Steiger) is one of thousands in the Recipes-to-go Diabetic Cookbook.


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Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.



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This is a recipe for Strawberry Cheesecake (Steiger) from the recipe cookbook of Recipes-to-go (Diabetic)


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Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.




Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




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Strawberry Cheesecake (Steiger)

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Strawberry Cheesecake (Steiger) 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

Serves: 10

 

 

 

 

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