GOLD EDAM CHEESECAKE

Ingredients:

2	cups	crushed pasencia
1/4	cup	raisins, roughly chopped
1/4	cup	roasted cashew nuts, roughly chopped
2/3	cup	MAGNOLIA GOLD BUTTER UNSALTED, melted
1/4	cup	brown sugar

1	pack	fresh strawberries, use whole and halved pieces
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM, chilled
1 (225 g)	pack	MAGNOLIA CREAM CHEESE, softened
1/4	cup	sugar
1	tbsp	unflavored gelatin
1/4	cup	MAGNOLIA PURE FRESH MILK
2	cups	grated MAGNOLIA EDAM CHEESE

1-2	pc	kiwi, sliced
1/4	cup	blueberries

Procedure:

Prepare crust by mixing pasencia, raisins, cashew, butter and sugar. Mix well and press onto bottom of a 9”x 2”diameter round removable bottom pan. Set aside.
For filling,whip cream until double in volume or stiff peaks form. Set aside in the refrigerator.
In another bowl, beat cream cheese and sugar until light and well blended.
Meanwhile, dissolve gelatin in milk in a sauce pan then place over low heat until gelatin is melted. Add to cream cheese mixture while still hot. Continue beating until well blended.
Fold whipped cream to cream cheese mixture. Add cheese and fold.
Top prepared crust with mixture. Chill until set, about 2 hours then top with fresh fruits.

Makes 8-10 servings.

(Yield: 3 cups crust mixture & 4 cups filling)

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