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PHILADELPHIA New York-Style Strawberry Swirl Cheesecake

PHILADELPHIA New York-Style Strawberry Swirl Cheesecake recipe
photo by:kraft
It's all here: creamy cheesecake, strawberry jam and a crunchy graham cracker crust—plus a super-easy technique for achieving the swirl.
time
prep:
15 min
total:
5 hr 25 min
servings
total:
16 servings
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posted:
3/12/2009
I made it with boysenberry jam and it was fabulous! Easy and delicious.
posted:
3/11/2009
I made this cheescake this past weekend and it turned out sooo good! I was kind of nervous because it was my 1st time baking a cheesecake plus I thought I had enough sour cream but instead of the 1/2 a cup I only had a little over 1/4 of a cup and wasn't going to be able to go buy more, so I risked it and made it with what I had. It turned out great! This cheesecake is so creamy and delicious. I omitted the jelly as I didn't want it to be too sweet. Next time I'll try it with the full amount of sour cream to see the difference and maybe even add the jelly, but as far as I'm concern (and my boyfriend) this was PERFECT!! Thank you for the recipe!! =) Alanha
posted:
2/25/2009
I made this with chocolate crumbs instead of the Graham Cracker and used seedless Rasberry jam and it was heavenly.
posted:
2/7/2009
Everyone loved this cheesecake. It was easy and delicious. My husband said it was the best that I have ever made!
posted:
2/6/2009
I loved it! Looks as impressive as it tastes! Next time I make it, I want a thicker crust. I'll plan on just crushing up more crackers and adding a little more butter.
posted:
1/8/2009
A yummy cheesecake! Mine cracked pretty badly... I'll have to add a pan of water like another person mentioned, because I will definitely make it again, cracks or not!
posted:
1/5/2009
Believe it or not, this was the first time I made cheesecake. It was very simple and it came out very good!!! I will definitely make it again.
posted:
1/4/2009
Probably the best cheesecake I have ever had! Fantastic and suprisingly easy to make. I'm a big cheesecake fan but was never particularly fond of home-made cheesecakes until this one came along. Any ideas for dressing it up for Valentines? My husband loves this recipe as well.
posted:
12/21/2008
I made two of these back to back the first time i saw this recipe and they both came out AMAZING. I did put a smaller bake pan on the bottom rack full of water when i baked each cake, so the top wouldnt crack. Which they didnt. I also used seedless raspberry jam, but mixed it in a bowl until it was much smoother before swirling it on top, which helped it not sink in so much, and not split the cheesecake. The second one i completely doubled the crust and it made it that much better!
posted:
11/21/2008
I've made this twice, the first time made it, the crust wasn't thick enough and the top cracked, didn't look pretty, but it still tasted so good, my mother in law asked me to make it for thanksgiving the next year, which came to my second time making it. The second time, the video on the recipe page was there. When I watched it, I realized that I overbeated the batter and overcooked the cheesecake the first time I made it, so when I followed the video, it actually came out picture perfect. I don't remember heating the jam, but it still came out good. I want to see if I could make this in a heart shaped pan or something other than a rectangle, if anyone has experimented using a different pan, please let me know.
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