1/4 cup orange-flavored liqueur
Strawberry Cheesecake
Parfait Goblets
BakeMark USA
1 Kirkland Signature
Strawberry Cheesecake
1 15-ounce can real
whipped cream
STRAWBERRY GLAZE
1 cup fresh strawberries,
washed, hulled
and diced
1 cup fresh strawberries,
washed, hulled and
mashed or blended in
a food processor
To prepare the glaze, combine diced and mashed
strawberries, sugar and cornstarch in a saucepan. Cook
over medium heat until thickened, stirring constantly.
Remove from the heat and stir in liqueur. Cover
and chill.
Cut cheesecake into squares.
In the bottom of each goblet, place 2 tablespoons
glaze. Place a cheesecake square on top of the
glaze, add a layer of whipped cream, and top with
2 tablespoons glaze. Makes 8 servings.
1 cup sugar
1/4 cup cornstarch
Impossibly Easy Cheesecake
General Mills
3/4 cup milk
2 teaspoons
vanilla extract
2 eggs
1 cup sugar
1/2 cup Original
Bisquick mix
2 8-ounce packages
cream cheese, cut
into 1/2-inch
cubes, softened
TOPPING (optional)
1 cup sour cream
2 tablespoons sugar
2 teaspoons
vanilla extract
Fresh fruit
Preheat oven to 350°F. Grease a 9-inch glass pie plate
with shortening or cooking spray.
Combine milk, vanilla, eggs, sugar and Bisquick in a
blender. Cover and blend on high speed for 15 seconds.
Add cream cheese, cover and blend for 2 minutes longer,
or until smooth. Pour into the pie plate.
Bake for 40-45 minutes, or until a knife inserted in
the center comes out clean. Cool at room temperature
for 1 hour. Refrigerate until chilled, at least 2 hours.
To prepare the topping, combine sour cream, sugar
and vanilla in a small bowl and stir until blended.
Spread on top of the completely cooled cheesecake.
Serve with fruit, if desired. Store, covered, in the
refrigerator. Makes 8 servings.
