Ingredients
2 c. soft coconut macaroon cookie crumbs
3 tbsp. margarine
4 package Philadelphia® Cream Cheese
1 c. sugar
2 tbsp. orange zest
4 eggs
2 c. fresh strawberries
2 tsp. fresh orange juice
1 tsp. sugar
Preparation
Step 1Heat oven to 325 degrees F.Step 2Mix cookie crumbs and margarine; press onto bottom and 1 inch up side of springform pan sprayed with cooking spray. Bake 12 minutes.Step 3Meanwhile, beat cream cheese and 1 cup sugar with mixer until well blended. Add zest; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.Step 4Bake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.Step 5Blend strawberries in blender until smooth; strain. Stir in orange juice and remaining sugar. Serve spooned over cheesecake slices.Each serving provides: 15%DV vitamin A, 20%DV vitamin C, 6%DV calcium, and 2%DV iron.
