• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, H, C, D, P
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. brown sugar

  3. tbsp 1 butter, melted

  4. tbsp 3 carton commercial sour cream

  5. oz 16 cream cheese, softened

  6. oz 8 eggs

  7. number

  8. 4 finely chopped pecans

  9. cup 1/4 graham cracker crumbs

  10. cup 1 red currant or raspberry jelly

  11. cup 3/4 strawberries, sliced

  12. quart 1 sugar

  13. cup 1 vanilla extract

  14. tsp 2

Instructions Jump to Ingredients ↑

  1. Combine first 4 ingredients, mixing well; firmly press into bottom of a 9 inch spring-form pan. Chill. Beat cream cheese with an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition; stir in vanilla. Fold sour cream into cream cheese mixture and pour into prepared pan.

  2. Bake at 500 degrees for 8 minutes. Reduce heat to 225 degrees and bake 50 minutes. Turn off oven; open oven door slightly and let cheesecake stand in oven 20 minutes. Remove from oven; let cool to room temperature on a wire rack. Chill 8 hours; remove sides of pan.

  3. Heat currant jelly in a medium saucepan over low heat; cool. Arrange sliced strawberries on top of cheesecake. Spoon melted jelly evenly over strawberries


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