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Mayhaw Cheesecake

 
Mayhaw Cheesecake
mayhaw2.jpg
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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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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