Ladyfinger Cheesecake Recipe

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Ladyfinger Cheesecake Recipe
Ladyfinger Cheesecake Recipe photo by Taste of Home
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Ladyfinger Cheesecake Recipe

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5 5 5
Publisher Photo
"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.
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
14 servings
TOTAL TIME:
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 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.
Originally published as Ladyfinger Cheesecake in Taste of Home February/March 2005, p49

Nutritional Facts

1 slice: 333 calories, 19g fat (12g saturated fat), 87mg cholesterol, 71mg sodium, 40g carbohydrate (36g sugars, 2g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Arrange remaining ladyfingers over top. Spoon remaining cream cheese mixture over ladyfingers. Cover; refrigerate overnight. Serve with reserved strawberry mixture. Yield: 14 servings.
Originally published as Ladyfinger Cheesecake in Taste of Home February/March 2005, p49

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Reviews forLadyfinger Cheesecake

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Luriela User ID: 4010527 62139
Reviewed Jul. 3, 2011

"It is so easy to make and tastes delicious!"

MY REVIEW
KKOWAL User ID: 647405 130796
Reviewed Apr. 7, 2011

"This was delicious and easy to make. I had to make a few adjustments I only had a 9" pan, so I used 1 cup less of sugar, and 3 packages of cream cheese and 1 1/2 cups of whipping cream (still had too much). I also read the receipe too late and did not have enough time to refrigerate overnight (only 8 hours) but it was still great."

MY REVIEW
[email protected] User ID: 2847739 151300
Reviewed Mar. 19, 2009

"Try a specialty store in the international aisle that's where i find them. yoli12"

MY REVIEW
betty713 User ID: 2723630 79573
Reviewed Feb. 5, 2009

"I'm looking for a dessert recipe that I MADE ONCE and can't find it again. It takes a pecan pie cut up into pieces and maybe cream chesse and whipped topping. Please help. Thank You! [email protected]"

MY REVIEW
betty713 User ID: 2723630 145335
Reviewed Feb. 5, 2009

"I WOULD LIKE TO TRY THIS RECIPE BUT I CAN NOT FIND LADYFINGERS IN THE GROCERY STORE. i TRIED MAKING MY OWN. A BIG MESS."

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