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Creamy Cheesecake Ring Recipe
|Crushed graham crackers||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Cream cheese||24 Ounce (3 Packages, 8 Ounces Each)|
|Custard dessert mix||4 1⁄2 Ounce (1 Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Shredded lemon peel||1 1⁄2 Teaspoon|
|Nectarine sauce||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3819 Calories from Fat 2249
% Daily Value*
Total Fat 256 g393.3%
Saturated Fat 143.7 g718.6%
Trans Fat 0 g
Cholesterol 803.2 mg
Sodium 4215.1 mg175.6%
Total Carbohydrates 344 g114.5%
Dietary Fiber 2 g7.9%
Sugars 210.9 g
Protein 51 g102%
Vitamin A 184.4% Vitamin C 16.4%
Calcium 93.9% Iron 16.7%
*Based on a 2000 Calorie diet
Coat mold with graham cracker crumbs; set aside.
In a 2 cup glass measure combine milk and ginger.
Micro cook, uncovered, on 100% power (HIGH) for 1 1/2 to 2 min utes or till heated through.
In a 21/2 quart nonmetal bowl mi cro-cook the cream cheese, uncovered, on 50% power (MEDIUM) for 2 to 3 minutes or till softened.
Stir in the custard mix, sugar, and lemon peel.
Gradually stir in the heated milk mixture.
Micro-cook, uncovered, on 100% power (HIGH) about 41/2 minutes or till smooth and thick, stirring every 1 1/2 minutes.
Micro cook, uncovered, on 100% power (HIGH) for 1 1/2 minutes more.
Cover surface with clear plastic wrap.
Cool for 15 minutes.
Pour mixture into prepared mold.
Cover and chill for 4 hours or overnight.
Unmold onto serving platter.
Spoon nectarine sauce over top.
Garnish with nectarine or peach slices and mint, if desired.