Strawberry Cheesecake
From mountainmama 15 years ago
- 45 minutes to make
- Serves 8
Love Cheescake and Strawberries are my favorite so this recipe has always been dear to me.
Ingredients
- Crust shopping list
- 1 pkg (9 oz) Stella D’oro almond Delight cookies shopping list
- 3 Tbsp butter, melted shopping list
- 4 bricks (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened shopping list
- 11/4 cups sugar shopping list
- 1 Tbsp cornstarch shopping list
- 4 large eggs, at room temperature shopping list
- 8 oz (scant 1 cup) reduced-fat sour cream shopping list
- 1 tsp vanilla extract shopping list
- 1/2 tsp almond extract shopping list
- 1 cup seedless strawberry jam shopping list
- 2 pt strawberries, bottoms sliced evenly shopping list
How to make it
- Heat oven to 325°F. Coat a 9 x 3-in. springform pan with nonstick cooking spray.
- Crust: Break up cookies into a food processor. Add butter; pulse until fine crumbs form. Press over bottom of prepared pan. Freeze until ready to fill.
- Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Add sour cream and vanilla and almond extracts; beat just 4. Pour 1⁄3 the batter (about 2 cups) into pan; spread evenly. Dot with 1⁄4 cup jam. Spoon on 1⁄2 the remaining batter (2 cups); gently spread evenly. Dot with 1⁄4 cup jam; spoon on rest of batter and spread.
- Bake 45 minutes, or until cake puffs slightly around edges and center still jiggles slightly when shaken. Turn off oven (leave door closed); leave cake in oven 45 minutes.
- Carefully run a thin knife around the edge of the pan to release cake (leave on pan sides). Cool completely on a wire rack. Cover and refrigerate at least 4 hours.
- Up to 3 hours before serving: Arrange strawberries, points up, on top of cake. Heat remaining 1⁄2 cup jam in microwave or in a small pan over low heat until melted. Stir until smooth. Spoon over berries; refrigerate to set jam.
- Planning Tip: Prepare through Step 6 up to 3 days ahead, or wrap airtight and freeze up to 1 month (thaw 2 days in refrigerator before garnishing and serving).
The Rating
Reviewed by 7 people-
Five Forks...Wow..looks good.
greentreefrogs
in loved it
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5 forks for this great cheesecake recipe
henrie
in Savannah loved it
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This looks absolutely scrumptious! Thanks!
cowsgomoo
in Sydney loved it
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