The huge cake, created at an event sponsored by Kraft Foods, maker of Philadelphia cream cheese, used nearly a ton of cream cheese, the same amount of yogurt, 350 kilograms (772 pounds) of pastry, 250 kilograms (551 pounds) of sugar and 150 kilograms (331 pounds) of butter. So was the size of this dessert wonder that the organizers gave out 20,000 slices around Mexico City.wo

Although you and I may not be in the business of breaking this world record, and if you do, please send a note, our love for cheesecake is something almost universal.

Today, let share with you two tasty cheesecake recipes that can excite your tastbuds with world-class flavor!

Strawberry Cheesecake Recipe
18 Zwieback crackers, crushed
3 T Butter or margarine, softend
1 T Sugar
16 oz Cream cheese -at room temperature
1/2 c Sugar
2 Egg yolks
1 t Grated lemon peel
1 T Lemon juice
2 Egg whites, stiffly beaten
1 c Commercial sour cream
2 T Sugar
1 t Vanilla extract
16 oz Frozen strawberries or 1 pt Fresh strawberries, -washed and hulled

1. Lightly grease a 9-inch, heat-resistant, non-metallic baking dish.

2. In a small bowl combine cracker crumbs, softened butter or margarine and the 1 tablespoon of sugar. Press into the bottom of a greased baking dish.

3. Heat, uncovered, in Microwave Oven 2 minutes. Set aside.

4. In a large mixing bowl, beat cream cheese and the 1/2 cup sugar together until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in lemon peel and juice.

5. Fold in stiffly beaten egg whites. Pour into prepared baking dish; smooth with a spatula.

6. Heat, uncovered, in Microwave Oven 6 minutes.

7. In a small bowl combine sour cream, the 2 tablespoons sugar and vanilla until well blended. Carefully spread over top of cheesecake.

8. Heat, uncovered, in Microwave Oven 1 minute.

9. Arrange strawberries on cheesecake as desired and chill several hours before serving.
Bake in 450F oven 10 minutes. Reduce oven temperature to 250F; continue baking for 1 hour. Run knife around rim of pan ; cool on wire rack. Chill.

Low Fat Pumpkin Cheesecake Recipe
Ingredients
1cup ginger
snap cookie, crumbs
1tablespoon brown sugar
3tablespoon butter, or margarine, melted
1each gelatin, envelope, unflavored
1/4cup skim milk, cold
1/2cup skim milk, boiling
16oz can pumpkin
8oz cream cheese, softened, lite
3/4cupbrown sugar, packed
1 teaspoon vanilla extract
1 teaspoon cinnamon, ground
1/2 teaspoon salt 1/8 teaspoon cloves, ground
1 cup whip topping, frozen, lite, thawed

In 9-inch pie plate, combine gingersnap crumbs and 1 tb brown sugar. Drizzle with melted margarine. Pat crumbs into bottom and up side of pie plate to make crust; set aside.

In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Add pumpkin, cream cheese, 3/4 c brown sugar, vanilla, cinnamon, salt and cloves. Process at high speed until thoroughly blended, scraping sides frequently, about 5 minutes.

Pour into prepared crust. Chill until firm, about 3 hours. Top with whipped topping.

GLAZE: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth. Strain mixture and pour over cheesecake before removing sides of pan. Garnish if desired. Makes 10-12 servings.