- Portion size 12 servings
- Credits : Canadian Living Magazine: June 2010
MethodIn food processor, pulse wafers with almonds until fine. Drizzle in butter, pulsing until moistened. Press into parchment paper–lined 9-inch (2.5 L) square metal cake pan. Bake in 350°F (180°C) oven until firm, about 12 minutes. Let cool on rack.
Filling: In small saucepan, sprinkle gelatin over water; let stand until softened, 5 minutes. Heat over low heat until melted, about 2 minutes.
In large bowl, beat cream cheese until smooth; beat in condensed milk, cream, gelatin mixture, lemon rind and lemon juice. Spread over base; refrigerate until set, 4 hours.
Berry Sauce: Meanwhile, in small saucepan, bring sugar, lemon juice and water to boil, stirring. Reduce heat; simmer until syrupy, 2 minutes. Pour over berries in bowl, tossing to coat. Refrigerate until cold, 1 hour.
Strain berry juice into saucepan. Place berries in bowl. Whisk cornstarch into juice; cook over medium heat until thickened, 1 minute. Pour over berries; toss to coat. Serve over cheesecake squares.
Nutritional facts Per serving: about
- Sodium 193 mg
- Protein 6 g
- Calories 341.0
- Total fat 23 g
- Potassium 196 mg
- Cholesterol 62 mg
- Saturated fat 13 g
- Total carbohydrate 30 g
- Iron 9.0
- Folate 6.0
- Calcium 9.0
- Vitamin A 20.0
- Vitamin C 18.0