Vanilla cheesecake in a bran flakes crust,topped with a strawberry and raspberry jam glaze.
Recipe: Vanilla Cheesecakewith Strawberries
3 tablespoons bran flakes 1 tablespoon granulated sugar 12 ounces cream cheese, softened 1 1/4 cups granulated sugar – divided use 2 large egg yolks 1 tablespoon vanilla extract 1/4 teaspoon salt 2 cups plain yogurt 1/2 cup all-purpose flour 3 large egg whites 1 cup sliced strawberries 1/2 cup raspberry jam
Combine bran flakes with 1 tablespoonsugar in a food processor; process until fine. Sprinkle in a9-inch springform pan coated with vegetable cooking spray; tiltto coat evenly; set aside.
In a large mixer bowl, beat cream cheeseuntil smooth. Add 1 cup sugar, egg yolks, vanilla, and salt.Beat until smooth. With an electric mixer on low speed, graduallyadd yogurt and flour.
In another mixer bowl, beat egg whitesuntil soft peaks form. Gradually add 1/4 cup sugar, beating untilstiff. Fold into the cream cheese mixture; pour into the preparedpan.
Bake at 325°F (160°C) for 50 to60 minutes, or until puffed and the top is golden and dry. Turnoff the oven and leave the cheesecake inside with the door closedfor 30 minutes. Remove and cool completely. Refrigerate for 4hours.
Just before serving, combine strawberriesand raspberry jam in a medium saucepan. Bring to a simmer overlow heat then cover and cook for 3 minutes. Uncover and cookuntil thickened and bubbly, about 3 to 5 minutes. Force througha sieve over a small bowl and brush over the cheesecake. Refrigeratethe cheesecake for 15 minutes, or until the glaze has set.
Makes 9 servings.
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