Sunday, November 05, 2006
Recipe: New York-Style Strawberry Swirl Cheesecake
- 1 cup Honey Graham Cracker Crumbs (about 6 Honey Graham Crackers)
- 3 Tbsp. sugar
- 3 Tbsp. butter, melted
- 5 pkg. (8 oz. each) Cream Cheese, softened
- 1 cup sugar
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 1 cup Sour Cream
- 4 eggs
- 1/3 cup seedless strawberry jam
PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
BAKE 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.
Save 80 calories, 10 grams of fat and 6 grams of saturated fat per serving by preparing as directed, using Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and Reduced Fat or Light Sour Cream.
From the Kitchen of: Lana at 6:26 PM
Steve Kenul posted at 8:06 AM
I love cheesecake, especially New York cheesecake.
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Steve Kenul posted at 8:06 AM