Cheesecake ( strawberry #4 )
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | ounces | Cream cheese |
| 1 | cup | Strawberry pourable fruit |
| 1 | teaspoon | Vanilla |
| ¼ | teaspoon | Salt |
| 4 | Eggs | |
| 2 | teaspoons | Vanilla |
| 1 | cup | Sour cream |
| Strawberries; sliced | ||
Directions
¾ c strawberry fruit spread combined with ¼ c warm water may be substituted for the pourable fruit.
Do not use reduced-calorie sour cream.
Preheat oven to 325. 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.
Nutrition information per slice: 379 calories, 8 gm protein, 18 gm carbohydrate, 31 gm fat, 170 mg cholesterol, 313 mg sodium, 1 diabetic medium-fat meat exchange, 5 diabetic fat exchange, 1-¼ diabetic fruit exchange
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005