Sour Cream Cheesecake Recipe
Ingredients
| Graham cracker crumbs | 1 Cup (16 tbs) | |
| Chopped pecans | 1⁄4 Cup (4 tbs) | |
| Brown sugar | 1 Tablespoon | |
| Butter/Margarine | 3 Tablespoon, melted | |
| Cream cheese | 24 Ounce, softened (Three 8 Ounce Package) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 4 | |
| Vanilla extract | 2 Teaspoon | |
| Sour cream | 16 Ounce (1 Carton, Use Any Commercial Brand) | |
| Red currant jelly/Raspberry jelly | 3⁄4 Cup (12 tbs) | |
| Strawberries | 1 Quart, sliced |
Nutrition Facts
Serving size
Calories 485 Calories from Fat 296
% Daily Value*
Total Fat 34 g51.8%
Saturated Fat 17.9 g89.5%
Trans Fat 0 g
Cholesterol 160.6 mg53.5%
Sodium 256.1 mg10.7%
Total Carbohydrates 42 g13.9%
Dietary Fiber 1.8 g7.2%
Sugars 34 g
Protein 7 g14.3%
Vitamin A 22.4% Vitamin C 77.9%
Calcium 12.1% Iron 5.4%
*Based on a 2000 Calorie diet
Directions
Chill.
Beat cream cheese with an electric mixer until light and fluffy, gradually add 1 cup sugar, mixing well.
Add eggs, one at a time, beating well after each addition, stir in vanilla.
Fold sour cream into cream cheese mixture, and pour into prepared pan.
Bake at 500° for 8 minutes.
Reduce heat to 225°, and bake 50 minutes.
Turn off oven, open oven door slightly, and let cheesecake stand in oven 20 minutes.
Remove from oven, let cool to room temperature on a wire rack.
Chill 8 hours or overnight.
Heat currant jelly in a medium saucepan over low heat, cool.
Arrange sliced strawberries on top of cheesecake.
Spoon melted jelly evenly over strawberries.
Chef
