Recipe: Fruit Smoothie Cheesecake

Mon, Jul 28, 2008

This recipe for Fruit Smoothie Cheesecake comes from the Bias Winery in Hermann, MO, which recently held its annual berry wine trail. This dessert would be perfect for a glass of PFI’s Strawberry Run wine. It’s a sweet red wine that is luscious and explosive. This wine is made from 100% vine ripened strawberries harvested at their peak while the juices flow. Strawberry Run is best served chilled ice cold and is deliciously smooth with a hint of almonds and the essence of violets.

FRUIT SMOOTHIE CHEESECAKE
1 ½ cups Graham Cracker crumbs
¼ cup butter, melted
2 Tbsp. sugar
4 pkg (8 oz each) Philadelphia Cream Cheese
½ cup sugar
1 pkg. (12 oz) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed and drained
2 cups Cool-Whip whipped topping

Line 13X9 baking pad with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. sugar. Press firmly onto bottom of prepared pan. Refrigerate while preparing filling.

Beat cream cheese and ½ cup sugar in large bowl with electric mixer on medium until well blended. Smash drained berries with fork, stir into cream cheese mixture. Gently fold in Cool Whip. Spoon over crust and cover.

Refrigerate four hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Serve with glass of Strawberry Run wine!