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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Love Cheescake and Strawberries are my favorite so this recipe has always been dear to me. Ingredients:
crust |
1 pkg (9 oz) stella d’oro almond delight cookies |
3 tbsp butter, melted |
4 bricks (8 oz each) 1/3-less-fat cream cheese (neufchâtel), softened |
11/4 cups sugar |
1 tbsp cornstarch |
4 large eggs, at room temperature |
8 oz (scant 1 cup) reduced-fat sour cream |
1 tsp vanilla extract |
1/2 tsp almond extract |
1 cup seedless strawberry jam |
2 pt strawberries, bottoms sliced evenly |
Directions:
1. Heat oven to 325°F. Coat a 9 x 3-in. springform pan with nonstick cooking spray.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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).
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