Paris Pastry Cheesecake
Yield
1 cakePrep
15 minCook
15 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sour cream
|
|
| 5 | ounces |
cream cheese
|
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | each |
graham cracker pie crust
8 inch |
*
|
| 1 | box |
strawberries
|
*
|
| 4 | ounces |
whipped cream
sweetened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sour cream
|
|
| 144.5 | ml/g |
cream cheese
|
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | each |
graham cracker pie crust
8 inch |
*
|
| 1 | box |
strawberries
|
*
|
| 115.6 | ml/g |
whipped cream
sweetened |
|
Directions
Place sour cream; cream cheese, sugar and egg in food processor or blender and blend until smooth.
Turn into graham cracker crust and bake at 350℉ (180℃) F for 15 minutes.
Chill several hours, or overnight.
Garnish fruit slices and whipped cream.
