Recipe - Fat-Free Cheesecake With Berries

24 ounce Philadelphia brand fat free
cream cheese; (Three 8
ounce packages)
Three fourths cup Sugar
1 teaspoon Vanilla extract
3 lg Eggs; (Here I use 3 egg
whites and Egg Beaters
equaling the equivalent of
2 whole eggs)
1/3 cup Graham cracker or cookie
crumbs; (I like to use
cookie crumbs here)
2 cup Fresh berries in season
One fourth cup Strawberry preserves

In the bowl of an electric mixer blend together the cream cheese, sugar and
vanilla until well blended. Add the eggs and mix until just incorporated.
DO NOT OVERMIX.

Spray the bottom of a 9 inch pie plate with vegetable spray and sprinkle
graham crackers on the bottom of the pie plate.

Pour in the cream cheese mixture and bake at 325 degrees F. For 45 minutes
or until the center is almost set. Cool. Refrigerate at least 4 hours, but
overnight is better. Slice strawberries, if using them and top the cake
with fruit.

In a small saucepan melt the preserves and drizzle over the top of the
berries to give them a nice glaze.

Source: Kraft Foods

Note: I like to use other fresh fruits besides berries. Kiwi is also nice.
I put a circle of strawberries around the outside then some cut or sliced up kiwi in
a circle inside the strawberries and continue with the fruits. Then glaze.
Makes a nice presentation.
Posted to JEWISHFOOD digest by BUBBEG BUBBEG@aol.com on May 22, 1998