CLASSIC STRAWBERRY-TOPPED CHEESECAKE
Skip the bakery line to make our Classic Strawberry-Topped Cheesecake. You'll love the traditional flavors of PHILADELPHIA Cream Cheese, sour cream, graham cracker crust and more. This beautiful strawberry-topped cheesecake belongs on a magazine cover.
Provided by My Food and Family
Categories Dairy
Time 5h15m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan).
- Mix crumbs, 3 Tbsp. sugar and butter; press firmly into bottom of pan. Bake 10 minutes. Set aside. Increase oven temperature to 350°F if using a silver pan (or to 325°F if using a dark nonstick pan).
- Beat cream cheese, 1/2 cup sugar, lemon zest and juice with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 50 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Drain strawberries, reserving liquid. Add enough water to reserved liquid to measure 1/2 cup. Mix cornstarch and reserved liquid in medium saucepan until well blended. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool. Stir in strawberries; spoon over cooled cheesecake. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 110 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.816 g, Sugar 0 g, Protein 5 g
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