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Classic Strawberry-Topped Cheesecake
Classic Strawberry-Topped Cheesecake

Classic Strawberry-Topped Cheesecake

5 Hr(s) 15 Min(s)
20 Min(s) Prep
4 Hr(s) 55 Min(s) Cook
Skip the bakery line to make our Classic Strawberry-Topped Cheesecake. You'll love the traditional flavors of PHILADELPHIA Cream Cheese, sour cream, graham cracker crust and more. This beautiful strawberry-topped cheesecake belongs on a magazine cover.
What You Need
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12 servings
Original recipe yields 12 servings
1 cup graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
1/2 cup sugar
1 tsp. grated lemon zest
1 Tbsp. lemon juice
3 eggs
1 pkg. (10 oz.) frozen strawberries, thawed
1 Tbsp. cornstarch
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Let's Make It
1
Heat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan).
2
Mix crumbs, 3 Tbsp. sugar and butter; press firmly into bottom of pan. Bake 10 minutes. Set aside. Increase oven temperature to 350°F if using a silver pan (or to 325°F if using a dark nonstick pan).
3
Beat cream cheese, 1/2 cup sugar, lemon zest and juice with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 50 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
4
Drain strawberries, reserving liquid. Add enough water to reserved liquid to measure 1/2 cup. Mix cornstarch and reserved liquid in medium saucepan until well blended. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool. Stir in strawberries; spoon over cooled cheesecake. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Kitchen Tips
Tip 1
Size Wise
Enjoy a serving of this classic cheesecake on occasion.
Tip 2
Use Your Microwave
Mix cornstarch and reserved strawberry liquid in medium microwavable bowl. Microwave on HIGH 2 minutes or until mixture boils, stirring after each minute. Cool. Continue as directed.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 21g
27%
Saturated Fat 12g
60%
Trans Fat 1g
Cholesterol 110mg
37%
Sodium 230mg
10%
Total Carbohydrates 23g
8%
Dietary Fiber less than 1g
3%
Sugars 16g
32%
Protein 5g
10%
Vitamin A
15%
Vitamin C
10%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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