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Desserts

Classic Strawberry-Topped Cheesecake

Classic Strawberry-Topped Cheesecake recipe
photo by:kraft
This cheesecake recipe is tops. It came out really really good. Everyone raved about it.
posted by
 a cook
on 9/7/2011
time
prep:
20 min
total:
5 hr 15 min
servings
total:
12 servings
Magazine Acquisition

What You Need

1
cup  graham cracker crumbs
3
Tbsp.  sugar
3
Tbsp.  butter or margarine, melted
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup  sugar
1
tsp.  grated lemon zest
1
Tbsp.  lemon juice
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
3
 eggs
1
pkg.  (10 oz.) frozen strawberries, thawed
1
Tbsp.  cornstarch

Make It

PREHEAT 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). 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).

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.

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.

Kraft Kitchens Tips

Size Wise
Enjoy a serving of this classic cheesecake on occasion.
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.
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