Classic Strawberry Cheesecake
Classic Strawberry Cheesecake recipe
Yield
16 servingsPrep
10 minCook
1 hrsReady
9 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | ounces |
cream cheese
|
|
| 1 | cup |
strawberries
pourable fruit |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
sour cream
|
|
| 1 | x |
strawberries
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 693.6 | ml/g |
cream cheese
|
|
| 237 | ml |
strawberries
pourable fruit |
*
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 4 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
sour cream
|
|
| 1 | x |
strawberries
sliced |
*
|
Directions
Note: ¾ cup of strawberry fruit spread combined with ¼ cup warm water may be substituted for the pourable fruit.
Preheat oven to 325℉ (160℃). Beat softened cream cheese in a large bowl until creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at a time, beating well after each addition. Pour into greased 9 inch springform pan. Bake 50 minutes.
Combine sour cream and vanilla; mix well. Carefully spoon over warm cheesecake. Bake another 10 minutes, or until just set. Turn oven off; leave cheesecake in oven, with door closed, 30 minutes. Transfer to wire rack; loosen cheesecake from rim of pan. Cool overnight.
Just before serving, garnish with sliced strawberries.
