http://www.harpsfood.com/Recipes/Detail/6252/
Yield: 10 servings
| 2 | cups | soft coconut macaroon cookies, crumbed | |
|
|
|||
| 6 | Tablespoons | butter, melted | |
|
|
|||
| 4 | pkgs. | (8 oz.) cream cheese, softened | |
|
|
|||
| 1 | cup | white sugar | |
|
|
|||
| 4 | eggs | ||
|
|
|||
| 2 | Tablespoons | grated orange peel | |
|
|
|||
| Fresh strawberries | |||
|
|
|||
Mix cookies crumbs and butter. Press onto bottom and up sides of lightly greased 9-inch springform pan. Bake at 350 F. for 10 minutes.
Beat cream cheese and sugar with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in orange peel and pour over crust.
Bake for 50 to 60 minutes or until center is almost set. Loosen cake from rim of pan. Cool cake before removing rim of pan. Refrigerate. Place fresh sliced strawberries on top prior to serving.
http://www.harpsfood.com/Recipes/Detail/6252/
Harps General Office: P.O. Box 48, 918 S. Gutensohn Road, Springdale, AR 72765
Phone: 877-772-8193 or 479-751-7601 Fax: 479-751-3625
powered by: Webstop - Grocery Website Specialists
PWS 29
Be the first to comment on this recipe!
Add a Comment Login