PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake
Prep Time: 15 min
Total Time: 5 hr 5 min
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, melted
1-1/4 cups sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla, divided
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
4 eggs
2 cups strawberries, sliced
PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of
foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar;
press firmly onto bottom of prepared pan.
BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. of the vanilla
in large bowl with electric mixer on medium speed until well blended. Add 1
cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed
after each addition just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Mix remaining sour cream, 2
Tbsp. sugar and 1 tsp. vanilla until well blended; carefully spread over
cheesecake. Bake an additional 10 min. Cool. Cover; refrigerate 4 hours or
overnight. Lift cheesecake from pan, using foil handles. Top with strawberries
just before serving. Store leftover cheesecake in refrigerator.
~ Mary
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