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Ladyfinger Cheesecake Recipe

Photo by: Taste of Home

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"My mom got this recipe from a friend, and after we tried it, we promised we'd never make cheesecake any other way," recalls Marcia Savery from New Bedford, Massachusetts.

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14 Servings
Prep: 25 min. + chilling

Ingredients

4-1/2 cups sliced fresh strawberries (about 2 pounds)
2 tablespoons plus 2 cups sugar, divided
3 packages (3 ounces each) ladyfingers, split
4 packages (8 ounces each) cream cheese, softened
2 cups heavy whipping cream

Directions

In a large bowl, combine strawberries and 2 tablespoons sugar. Cover; refrigerate for at least 1 hour. Meanwhile, arrange 25 split ladyfingers around the edges of a lightly greased 10-in. springform pan. Place 25 more on the bottom; set aside.
In a large bowl, beat cream cheese until smooth. Gradually beat in the remaining sugar. In a large bowl, beat cream until stiff peaks form. Gradually fold into cream cheese mixture.
Spoon half of the cream cheese mixture into a prepared pan. Spread with half of strawberry mixture to within 1 in. of edges. Cover; refrigerate remaining strawberry mixture.
Arrange remaining ladyfingers over top. Spoon remaining cream cheese mixture over ladyfingers. Cover; refrigerate overnight. Serve with reserved strawberry mixture. Yield: 14 servings.

Nutrition Facts: 1 serving (1 slice) equals 333 calories, 19 g fat (12 g saturated fat), 87 mg cholesterol, 71 mg sodium, 40 g carbohydrate, 2 g fiber, 3 g protein.

Ladyfinger Cheesecake published in Taste of Home February/March 2005, p49

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Reviews for Ladyfinger Cheesecake (3)

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