Irresistible Company Cheesecake
Yield
8 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | package |
cookie mix
chocolate chip |
* |
| Filling | |||
| 24 | ounces |
cream cheese
softened |
|
| ¾ | cup |
sugar
|
|
| 2 | tablespoon |
all-purpose flour
|
|
| 3 | large |
eggs
lightly beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
strawberries
fresh, for garnish |
*
|
| 3 | tablespoon |
frosting, prepared
chocolate |
* |
| 1 | x |
mint leaves
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | package |
cookie mix
chocolate chip |
* |
| Filling | |||
| 693.6 | ml/g |
cream cheese
softened |
|
| 177 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
lightly beaten |
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
strawberries
fresh, for garnish |
*
|
| 45 | ml |
frosting, prepared
chocolate |
* |
| 1 | x |
mint leaves
for garnish |
*
|
Directions
Preheat oven to 350℉ (180℃) FOR CRUST: Prepare cookie mix according to package directions, stir until thoroughly mixed. Press into bottom of ungreased 9 inch springform pan. Bake at 350℉ (180℃) for 17 to 20 minutes or until set and edge is light brown. Remove from oven. INCREASE OVEN TEMPERATURE TO 450 F. FOR FILLING: Place cream cheese in large bowl. Beat at low speed with electric mixer; add sugar and flour gradually. Add beaten egg and vanilla extract, mixing ONLY until incorporated. Pour filling onto warm crust. Bake at 450 F for 10 minutes. REDUCE OVEN TEMPERATURE TO 250 F. Bake for 28 to 33 minutes longer or until cheesecake is set. Loosen cake from sides of pan with knife or spatula. Cool completely on cooling rack. Refrigerate for 2 hours or until ready to serve. To serve, remove sides of pan. Garnish with strawberry halves around edge of cheesecake. Heat chocolate frosting until thin, drizzle over strawberry halves. Garnish with mint leaves, if desired.
