Lime Cheesecake with Fresh Fruit

Lime Cheesecake with Fresh Fruit
“A careful combination of lower-fat ingredients produced a lighter cheesecake with creamy texture and wonderfully satisfying flavor. The fresh fruit topping is an ideal partner for the bright lime taste of the filling.”

Cheesecake:
2 (8oz) reduced-fat cream cheese, softened
1 (8oz) fat-free cream cheese, softened
1 (14oz) can fat-free sweetened condensed milk
1 egg
3 egg whites
3 Tablespoons flour
2 Tablespoons fresh lime juice
2 teaspoons grated lime peel

Topping:
3 cups assorted fresh berries
1 kiwi fruit, halved, sliced
1 nectarine, cut into thin wedges
½ cup red currant jelly, melted

Heat oven to 325 degrees. Wrap foil around outside of 9-inch springform pan to prevent leaks while baking.

In large bowl, beat both cream cheeses with condensed milk on medium speed until smooth and creamy. Add egg and egg whites; beat until smooth. Add flour, lime juice and lime peel; beat until well mixed. Pour into springform pan. (Tip: to prevent sticking, and for easy cutting, clip piece of parchment paper onto bottom of pan. Trim excess paper away from bottom so it’s almost invisible)

Place springform pan in large shallow roasting pan or broiler pan. Fill large pan with enough hot water to come halfway up sides of springform pan.

Bake 45-50 minutes or until edges are puffed and top looks dull and is dry to the touch. Remove from oven; let stand in water bath 30 minutes. Remove from water bath; cool completely on wire rack. Refrigerate at least 4 hours, preferably overnight; cover and store in refrigerator up to 3 days.

Up to 3 hours before serving, arrange fruit over cheesecake. Brush melted jelly over fruit (this will give it a nice sheen look and prevent the fruit from oxidizing). Refrigerate until glaze is set.

Makes 12 servings

Cocoa Kiss Cookies

Cocoa Kiss Cookies
By: Easy Baking Hershey’s Cocoa

1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1 2/3 cup flour
¼ cup Hershey’s cocoa powder
1 cup finely chopped pecans
54 Hershey’s Kisses Milk Chocolates (1 package)
Powdered sugar

Beat butter, sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until well blended. Add pecans; beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle.

Heat oven to 375 degrees

Remove wrappers from chocolate kisses. Mold scant Tablespoon of dough around each chocolate kiss, covering completely. Shape into balls. Place on parchment paper lined baking sheets.

Bake 10-12 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again just before serving, if desired.

Makes about 4 dozen cookies