Recipe - Strawberry Cheesecake In Macaroon Crust

RADIS BGMB90B
BON APPETIT APRIL
1993

SAUCE
3 pt Strawberries, hulled and
halved
One half cup Sugar
2 tablespoon Fresh lemon juice

CRUST
One fourth cup Dried apricots, packed
1 One half oz)
One fourth cup water
1/3 cup Sugar
2 lg Egg whites
1/8 cup Shredded unsweetened
coconut, toasted (about 5
oz)

FILLING
1 One half pound Cream cheese, room temp.
1 One fourth cup Sugar
One fourth teaspoon Salt
Three fourths cup Sour cream
1 tablespoon Dark rum, use different for
Passover
1 tablespoon Fresh lemon juice
2 teaspoon Vanilla extract
3 lg Eggs

GARNISH
1 One half pt Strawberries; hulled,
halved, stems intact
Fresh mint sprigs, optional

SAUCE: Bring all ingredients to boil in heavy large saucepan over high
heat. Reduce heat to mediumlow and simmer and mixture has thick syrup
consistency, stirring occasional about 1 hour. Cool. (Can be prepared 2
days ahead. Cover and refrigerate) CRUST: Bring apricots and water to boil
in heavy small saucepan. Cover, remove from heat and let stand until fruit
is soft about 30 minutes. Drain apricots and pat dry. Place in processor.
Add sugar and egg whites and process until mixture has thick fluffy
consistency and apricots are minced, scraping down the sides of work bowl
occasionally. Add One half cup of coconut and process until minced. Transfer
mixture to a medium bowl. Stir in remaining coconut and freeze until firm,
about 20 minutes. Position rack in the center of oven and preheat to 350
degrees F. Wrap heavyduty foil around the OUTSIDE of a 9" springform pan
with 2 3/4" sides. Wrap plastic around fingertips and press coconut mixture
evenly over the bottom and 2" up sides of pan to form crust. Bake crust
until light brown, about 15 minutes. Remove from oven. Maintain oven
temperature. FILLING: Using electric mixer, beat cream cheese, sugar and
salt in large bowl until smooth. Add sour cream, rum, lemon juice and
vanilla and beat until well blended. Transfer to crust. Bake cheesecake
until brown, puffed and firm in center, about 1 hour. Cool cake in pan on
rack 10

Posted to MCRecipe Digest V1 #572 by Nancy Berry nlberry@prodigy.net on
Apr 16, 1997