Strawberry Cheesecakes Forever
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 367.2
- Total Fat: 27.6 g
- Cholesterol: 107.8 mg
- Sodium: 276.2 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 0.8 g
- Protein: 7.8 g
View full nutritional breakdown of Strawberry Cheesecakes Forever calories by ingredient
Introduction
A delightfully pink, sinfully rich strawberry-vanilla cheesecake with a chocolate crust. A delightfully pink, sinfully rich strawberry-vanilla cheesecake with a chocolate crust.Number of Servings: 12
Ingredients
-
1 1/2 cups chocolate cookie crumbs
4 tbsp unsalted butter or margarine, melted
250g (8oz) light cream cheese, softened
500g (16oz) regular cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
1 cup full-fat sour cream
½ Tbsp. cornstarch
¾ cup pure strawberry puree
Directions
Preheat oven to 325F. Grease the bottom and sides of a 9-inch spring-form pan and wrap in heavy-duty foil.
Put the cookie crumbs in a large bowl. Add the melted butter and stir the mixture until the crumbs are evenly moistened with the butter. Transfer the crumbs to the buttered pan.
Press the crumbs evenly over the bottom of the pan, and slightly up the sides.
Bake the crust for 6 minutes. Let cool completely.
Beat cream cheeses, sugar and vanilla with electric mixer on medium speed until well blended.
Add eggs, sour cream and cornstarch; mix just until blended.
Beat in strawberry puree.
Pour into prepared crust.
Bang the cake on the countertop to settle batter.
Bake 1 hour, in a prepared water bath, until center is almost set.
Turn oven off, leave cheesecake to cool in oven 30 minutes, then remove from oven and water and cool completely on a rack.
Refrigerate overnight before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Put the cookie crumbs in a large bowl. Add the melted butter and stir the mixture until the crumbs are evenly moistened with the butter. Transfer the crumbs to the buttered pan.
Press the crumbs evenly over the bottom of the pan, and slightly up the sides.
Bake the crust for 6 minutes. Let cool completely.
Beat cream cheeses, sugar and vanilla with electric mixer on medium speed until well blended.
Add eggs, sour cream and cornstarch; mix just until blended.
Beat in strawberry puree.
Pour into prepared crust.
Bang the cake on the countertop to settle batter.
Bake 1 hour, in a prepared water bath, until center is almost set.
Turn oven off, leave cheesecake to cool in oven 30 minutes, then remove from oven and water and cool completely on a rack.
Refrigerate overnight before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
-
HOLLYM48
-
JANTHEBLONDE
-
MRSCARTER7
-
MANDITA210
-
ALISONASHLEIGH