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Ladyfinger Cheesecake

 Ladyfinger Cheesecake
"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.
14 ServingsPrep: 25 min. + chilling


  • 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


  • 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 and remaining sugar until smooth.
  • In another large bowl, beat cream until stiff peaks form. Gradually
  • fold into cream cheese mixture.
  • Spoon half of the cream cheese mixture into 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.
Nutritional Facts: 1 serving (1 slice) equals 333 calories, 19 g fat (12 g saturated fat), 87 mg cholesterol, 71 mg sodium,

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Ladyfinger Cheesecake (continued)

Nutritional Facts: 40 g carbohydrate, 2 g fiber, 3 g protein.