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Recipes
Mayhaw Cheesecake
Mayhaw Cheesecake
Mayhaw Cheesecake
The mayhaw is the tart red fruit from a type of edible hawthorne. Uses for the fruit include jams, jellies, desserts and even wine. For more information about the mayhaw visit the Louisiana Mayhaw Association
Mayhaw.org
web site.
Recipe By:
Gerry Craft
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Cakes
Cheesecake
Mayhaw Fruit
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Ingredients
Crust:
1 1/2
cups
graham cracker crumbs
2
tablespoons
sugar
5
tablespoons
melted butter
Filling:
4
(8
oz) bricks 1/3 less fat cream cheese – softened)
1 1/2
cups
sugar
2
tablespoons
cornstarch
4
eggs
– room temperature
1/2
cup
mayhaw pulp (mayhaws squeezed through sieve)
Glaze:
1/4
cup
mayhaw juice
2
tablespoons
sugar
1
teaspoon
cornstarch
Topping:
16
oz
reduced fat sour cream
1/2
cup
sugar
1/4
cup
mayhaw pulp
Instructions
Crust
Combine ingredients. Press into bottom 8 X 13 inch spring form pan which was sprayed with nonstick spray. Freeze until ready to use.
Filling
Beat cream cheese, sugar, cornstarch until smooth. Add one egg at a time. Beat in mayhaw pulp. Pour over crust. Place on sheet of foil in oven. Bake 1 ¼ hours at 325-350 F or until puffed around edges and center jiggles slightly when shaken. Cool 5 minutes or until filling sinks slightly.
Topping
Stir together until sugar dissolves. Pour over filling spread to edges. Bake 5 minutes to set. Remove to wire rack to cool.
Glaze
Mix together in small saucepan, to dissolve cornstarch and cook until thick. Spread on cheesecake. Carefully run thin knife around edge to release cake. Cover loosely and refrigerate 4 hours. Remove pan sides and place on serving plate. Garnish as desired.
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