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  • PHILADELPHIA New York-Style Strawberry-Swirl Cheesecake

PHILADELPHIA New York-Style Strawberry-Swirl Cheesecake

PHILADELPHIA New York-Style Strawberry-Swirl Cheesecake is rated 4.619631901840491 out of 5 by 163.
Prep Time
15
min.
Total Time
5
hr.
35
min.
Servings

16 servings

It's all here: creamy cheesecake, strawberry jam and a crunchy graham cracker crust—plus a super-easy technique for achieving the swirl.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 325°F.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese, 1 cup sugar, flour and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl gently with knife.
  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Healthy Living

Save 70 calories and 9g of total fat, including 5g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Substitute

Substitute 1 pkg. (16 oz.) frozen fruit, thawed, drained and puréed, for the 1/3 cup jam.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 410
Total fat 30g
Saturated fat 18g
Cholesterol 155mg
Sodium 340mg
Carbohydrate 29g
Dietary fiber 0g
Sugars 23g
Protein 7g
% Daily Value
Vitamin A 20 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this cheescake this past weekend and it turned out sooo good! 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
Date published: 2009-03-11
Rated 4 out of 5 by from I made this recipe after reading the other ratings... I made this recipe after reading the other ratings... I decided to heat the jam before swirling (definitely a good idea!) and I doubled the crust plus added 2 extra Tbsp of butter to it and the recipe came out FANTASTIC! It has a great flavor & someone even commented that they thought it tasted just as good as bakery cheesecake! I've only given it 4/5 stars because the time was way off for how long you should cook it. I had to cook it for 60 minutes (instead of 40) in order for it to set and this made the top crack and didn't look quite as pretty as the picture. Can't complain about the flavor though, it was great!
Date published: 2009-08-06
Rated 5 out of 5 by from I've made this twice, the first time made it, the crust wasn't thick enough and the top cracked,... 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.
Date published: 2008-11-22
Rated 5 out of 5 by from I make this recipe every year and my inlaws ask for it. I make this recipe every year and my inlaws ask for it. As long as you don't over beat or over cook it, the cheesecake will come out right each time. I usually add a little bit more sugar by taste preference and double the grahm crack crust ingredients for a thicker crust. I just have a problem with the foil. The last couple times I would lift the cake out of the pan, and my mother in law and I would serve the cake, pieces of the foil would go with the cake, so I now serve it just in the pan, which no one seems to mind. I'd like to try a springform pan too.
Date published: 2010-12-24
Rated 3 out of 5 by from I was really disappointed with this recipe. I was really disappointed with this recipe. It looked NOTHING like the picture when it came out of the oven. It was all puffed up and cracked! It took WAY more than 40 minutes to bake and I still threw away the three center pieces because they never quite set. I ended up cutting it and putting it on a platter because it looked a little better that way and also because I was so horrified by the way it looked that I HAD to taste it first to make sure it was edible. Oh, and you DEFINITELY have to heat the jam in the microwave first, or it won't marble. I followed the recipe exactly. I have no idea what happened. It tasted good, but it caused WAY too much stress. I won't make this again - I'll stick to a regular cheesecake.
Date published: 2006-12-25
Rated 4 out of 5 by from This was my first time making a cheesecake and I was so surprised how easy it was. This was my first time making a cheesecake and I was so surprised how easy it was. I doubled the crust recipe, since that's my favorite part of the cheesecake. I tried microwaving the jam, which I thought had done the trick, because the top looked perfect when I put it in the oven. But when I took it out, most of the jam had sunk a bit. I'm wondering if it was because I drew my knife too deep into the cheesecake mixture as I was swirling the topping. Other than that, it was great! I got so many compliments from co-workers -- it was a hit!
Date published: 2010-06-06
Rated 5 out of 5 by from I made two of these back to back the first time i saw this recipe and they both came out AMAZING. 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!
Date published: 2008-12-21
Rated 5 out of 5 by from I posted a comments when I first tasted it myself, but I took it to work this morning and it was a... I posted a comments when I first tasted it myself, but I took it to work this morning and it was a hugh hit. One of my co-workers use to work as a chef and another is a health nut and doesn't like sweets. They both said it was the best cheesecake they had ever tasted and they weren't just being polite. I'm making recipe books for my children when they grow up, It's called "Mom Favourites". This one will diffinitely be added.
Date published: 2006-11-18
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