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Sour Cream Cheesecake Recipe
|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)|
|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|
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
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 500Â° for 8 minutes.
Reduce heat to 225Â°, 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.