"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Berries and Cream Cheese Cake Recipe

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This recipe for Berries and Cream Cheese Cake, by , is from A Bun In the Oven , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Lacen
Added: Sunday, February 15, 2009


2 tbsp. sugar
grated peel of 1 lemon plus 2 tbsp. lemon juice
3/4 c. blueberry preserves
3/4 c. blueberries plus more for garnish
3/4 c. chopped strawberries plus
Sliced strawberries for garnish
8 oz. cream cheese, softened
1/4 c. confectioners sugar
1 tsp. vanilla
1 1/2 c heavy cream chilled
2-12 oz. pound cakes sliced crosswise 1/3" thick

1. In small saucepan bring 1/3 c. water, sugar and lemon peel to a boil, stirring constantly, until sugar is dissolved. Remove from heat and stir in the lemon juice.
2. In a medium saucepan combine 1/4 c. water, preserves and the berries and cook over medium heat, stirring until thickened, about 15 minutes. Let cool.
3. Using an electric mixer, mix together the cream cheese, confectioner sugar and vanilla. In a separate bowl, beat the heavy cream until stiff peaks, form. Fold into the cream cheese mixture.
4. Line the bottom of a 9 inch spring form pan with a layer of pound cake slices, cutting to fit as needed. Brush with the lemon syrup and spread half the berry sauce on top. Spoon half the cream cheese mixture over the berries. Repeat the layer with the remaining ingredients.
5. Cover the cake with plastic wrap and refrigerate for a least 5 hours.

Number Of Servings:
Number Of Servings:




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