cheesecake
Alex Dalgleish
yummy
ingredients
- 1 1/2 cup honey made graham crumbs
- 1/4 cup melted butter
- 1 1/4 cups divided sugar
- 4 pkg 250g each Philadelphia brick cream cheese softened
- 2 tsp vanilla divided
- 2 cups divided sour cream
- 4 eggs
- 2 cups sliced strawberries
directions
- 1
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.
- 2
BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. 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.
- 3
BAKE 40 min. or until centre is almost set. Mix remaining 1 cup sour cream, 2 Tbsp. sugar and 1 tsp. vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 min. Cool. Cover. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.
Source: Alex
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