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Ingredients[]

Directions[]

  1. Do not use reduced-calorie sour cream.
  2. Preheat oven to 400°F
  3. Beat softened cream cheese in large bowl until creamy.
  4. Blend in pourable fruit, vanilla, and salt.
  5. Add eggs, one at a time, beating well after each addition.
  6. Pour into greased 9" spring-form pan.
  7. Bake 50 minutes.
  8. Combine sour cream and vanilla; mix well.
  9. Carefully spoon over warm cheesecake.
  10. Bake another 10 minutes, or until just set.
  11. Turn oven off; leave cheesecake in oven, with door closed, 30 minutes.
  12. Transfer to wire rack; loosen cheesecake from rim of pan.
  13. Cool overnight.
  14. Just before serving, garnish with sliced strawberries.

Nutrition information[]

Per slice: 379 calories, 8 gm protein, 18 gm carbohydrate, 31 gm fat, 170 mg cholesterol, 313 mg sodium, 1 diabetic medium-fat meat exchange, 5 diabetic fat exchange, 1¼ diabetic fruit exchange

Notes[]

  1. ¾ cup strawberry fruit spread combined with ¼ cup warm water may be substituted for the pourable fruit.
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