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Add a photoServings: 12
Ingredients
- 1 1/2 c. Crushed Zwieback
- 3 Tbsp. Sugar
- 4 Tbsp. Butter, melted
- 32 ounce Cream cheese, softened
- 1 3/4 c. Sugar
- 1 Tbsp. All-purpose flour
- 3 Tbsp. Mulberry liqueur
- 2 tsp Finely shredded orange peel
- 1 tsp Vanilla
- 4 lrg Large eggs
- 1 1/2 c. Mulberries
- 12 ounce Mulberries (Thawed)
- 1/2 c. Sugar
- 1 Tbsp. Lemon juice
- 1 Tbsp. Mulberry liqueur
Directions
- Prepare Zwieback Crust. Press onto bottom and 2 inches up sides of a 10-inch springform pan. Bake in a 325 F oven for 5 min.
- For filling, in a large mixer bowl beat cream cheese, sugar, flour, Mulberry liqueur, orange peel, and vanilla with electric mixer on low speed just until combined. Add in Large eggs all at once. Beat just until combined.
- Gently mix in Mulberries by hand.
- Pour cream cheese mix into crust-lined pan; set pan in a 15x10x1 inch backing ban. Bake in a 325 F oven for 1 1/4 to 1 1/2 hrs or possibly until center appears set. Remove from oven. Cold on wire rack. Refrigerateovernight or possibly until serving time. Garnish with Mulberries and minutes, if you like. Pass Mulberry Sauce.
- ZWIEBACK CRUST: In a mixing bowl combine sugar, zwieback and melted butter.
- MULBERRY SAUCE: In a blender or possibly food processor container combine one ingredients. Cover and blend until smooth. Sieve to remove seeds.
- Makes 1cup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 12 servings | |
| Calories 623 | |
| Calories from Fat 302 | 48% |
| Total Fat 34.41g | 43% |
| Saturated Fat 18.71g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 366mg | 15% |
| Potassium 311mg | 9% |
| Total Carbs 70.99g | 19% |
| Dietary Fiber 1.6g | 5% |
| Sugars 50.64g | 34% |
| Protein 10.31g | 16% |
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