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Sour Cream Cheesecake Recipe

  • 12servings

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, C, D, P
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup graham cracker crumbs

  2. 1/4 cup finely chopped pecans

  3. 1 tablespoon brown sugar

  4. 3 tablespoons butter or margarine, melted

  5. 3 (8-ounce) packages cream cheese, softened

  6. 1 cup sugar

  7. 4 eggs

  8. 2 teaspoons vanilla extract

  9. 1 (16-ounce) carton commercial sour cream

  10. 3/4 cup red currant or raspberry jelly

  11. 1 quart strawberries, sliced

Instructions Jump to Ingredients ↑

  1. Directions Combine first 4 ingredients, mixing well, firmly press into bottom of a 9-inch springform pan.

  2. Chill.

  3. Beat cream cheese with an electric mixer until light and fluffy, gradually add 1 cup sugar, mixing well.

  4. Add eggs, one at a time, beating well after each addition, stir in vanilla.

  5. Fold sour cream into cream cheese mixture, and pour into prepared pan.

  6. Bake at 500° for 8 minutes.

  7. Reduce heat to 225°, and bake 50 minutes.

  8. Turn off oven, open oven door slightly, and let cheesecake stand in oven 20 minutes.

  9. Remove from oven, let cool to room temperature on a wire rack.

  10. Chill 8 hours or overnight.

  11. Heat currant jelly in a medium saucepan over low heat, cool.

  12. Arrange sliced strawberries on top of cheesecake.

  13. Spoon melted jelly evenly over strawberries.

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