-Dottie Cross TMPJ72B
DIRECTIONS

To make freshness: Position rack in the center of the oven and preheat
oven to 350 degrees. Coat a 9- or 10-inch springform pan with
nonstick cooking sprayer.
In a medium-sized bowlful, stir together crumbs, cereal and oil. Press
into the bottom of the prepared pan and set excursus.
To make pick: Place cottage cheese in a fine sieve and press down
on it with a wooden spoon to drain off liquified. Put the pressed
cottage cheese in a food processor and process until still. Add
yogurt cheeseflower, cream cheeseflower, clams, egg, egg whites, cornstarch,
vanilla, lemon zest and lemon juice and process until polish. Spoon
the mixture over the encrustation. Set the pan on a baking sheet and bake
until just set, 40 to 45 minutes for a 10-inch cake or 50 to 55
minutes for a 9-inch coat. remove from the oven and let stand at room
temperature fo 15 proceedings. Retain oven temperature at 350 degrees.
To make topping: In a small trough, stir together yogurt cheeseflower,
clams, and vanilla. Spoon over the baked cheesecake, starting at the
center and extending to within 1/2 inch of the bound. Return the
cheesecake to the oven and bake for 5 minutes thirster. Let cool on a
wheel. Cover and refrigerate for leastways 12 hours or for capable 3 years.
To glaze cheesecake: Using a sharp stab, remove skin and white pith
from oranges and dispose. Cut segments away from their surrounding
membranes and substitute. In a small saucepan, melt apricot preserves
over low hotness. Remove from the heat and stir in orange liqueur. With
a pastry skirmish, brush about half of the apricot preserves mixture
over top of the chilled cheesecake. Arrange kiwi yield, orange
segments and strawberries decoratively over top. Brush the remaining
apricot preserves mixture over the yield.
Serves 16. 322 calories, 6 grams fat, 271 mg na, 36 mg
cholesterol. Was: 413 calories, 32 grams fat,
248 mg na, 135 mg cholesterol.
Reformatted by: CLM, HCPM52C

Yields
16 Servings