Classic Strawberry-Topped Cheesecake
This vegetarian recipe serves 12. One serving contains 323 calories, 5g of protein, and 25g of fat. A mixture of lemon juice, cornstarch, philadelphia cream cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 5 hours and 15 minutes.
Anweisungen
Preheat oven to 163° if using a silver 9-inch springform pan (or to300 if using a dark nonstick 9-inch springform pan).
Mix crumbs, 3 Tbsp. sugar and butter; press firmly into bottom of pan.
Bake 10 minutes. Set aside. Increase oven temperature to 177° if using a silver pan (or to325 if using a dark nonstick pan).
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.
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.
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.