Home
Breads & Muffins
Candy
Desserts
Health
Main Course
Misc. Recipes
Preserves
1 cup strawberry pourable fruit
1 teaspoon vanilla
1/4 teaspoon salt
4 eggs
2 teaspoons vanilla
1 cup sour cream
strawberries, sliced
NOTE: 3/4 cup strawberry fruit spread combined with 1/4 cup warm water may be substituted for the pourable fruit. Do not use reduced calorie sour cream.
Preheat oven to 325F.
Beat softened cream cheese in large bowl until creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at a time, beating well after each addition. Pour into greased 9" springform pan. Bake 50 minutes.
Combine sour cream and vanilla; mix well. Carefully spoon over warm cheesecake. Bake another 10 minutes, or until just set. Turn oven off; leave cheesecake in oven, with door closed, 30 minutes. Transfer to wire rack; loosen cheesecake from rim of pan.
Cool overnight.
Just before serving, garnish with sliced strawberries.
Makes 10 servings
Nutritional information per serving: cal 379, fat 31g, carb 18g, protein 8g, chol 170mg,
sodium 313mg
Exchanges per serving: 1 meat, 5 fat, 1 1/4 fruit
