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Strawberry and Almond Cheesecake Recipe
|Graham cracker crumbs||2 Cup (32 tbs)|
|Melted butter||5 Tablespoon|
|Cream cheese||11 Ounce|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Dairy sour cream||2 Cup (32 tbs)|
|Toasted whole almonds||1⁄4 Cup (4 tbs)|
|Currant jelly||1⁄4 Cup (4 tbs)|
Calories 629 Calories from Fat 423
% Daily Value*
Total Fat 48 g73.6%
Saturated Fat 26 g129.8%
Trans Fat 0 g
Cholesterol 194.4 mg
Sodium 294.8 mg12.3%
Total Carbohydrates 45 g14.9%
Dietary Fiber 0.66 g2.6%
Sugars 39.3 g
Protein 8 g16.7%
Vitamin A 29.9% Vitamin C 9%
Calcium 15.9% Iron 4.7%
*Based on a 2000 Calorie diet
Preheat oven to moderate (350°F.).
Place cream cheese in a large mixing bowl and blend slowly with an electric mixer.
When cream cheese is fairly smooth, add eggs, one at a time, beating mixture well after each addition.
Continue beating on low speed.
Gradually add 1/2 cup sugar and vanilla.
Pour mixture into prepared crust.
Bake for 20 minutes.
Blend sour cream with 1/4 cup sugar and almonds.
Spread mixture evenly over top of pie.
Turn off oven heat.
Return pie to oven for 4 minutes.
Cool pie briefly, then chill until set.
Before serving garnish top with whole strawberries.
Glaze with currant jelly melted with water and heated to dissolve.
Makes 6 servings.