Classic Strawberry-Topped Cheesecake
- 1 cup graham crumbs
- 2/3 cup sugar, divided
- 3 Tbsp. butter, melted
- 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 1 tsp. zest and 1 Tbsp. juice from 1 lemon Safeway 4 ct For $5.00 thru 02/09
- 1 cup sour cream
- 3 eggs
- 3 cups frozen strawberries, thawed
- 1 Tbsp. corn starch
- Heat oven to 350F.
- Mix graham crumbs, 2 Tbsp.
- sugar and butter; press onto bottom of 9-inch springform pan.
- Bake 10 min.
- Meanwhile, beat cream cheese, lemon zest, juice and remaining sugar in large bowl with mixer until blended.
- Add sour cream; mix well.
- Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour over crust.
- Bake 50 min.
- or until centre is almost set.
- Run knife around rim of pan to loosen cake; cool before removing rim.
- Drain strawberries, reserving liquid.
- Add enough water to reserved liquid to measure 1/2 cup.
- Mix corn starch and reserved liquid in medium saucepan until blended.
- Bring to boil on medium heat, stirring constantly.
- Cook and stir 1 min.
- ; cool.
- Stir in strawberries.
- Spoon over cheesecake.
- Refrigerate 4 hours.
graham crumbs, sugar, butter, cream cheese, lemon, sour cream, eggs, frozen strawberries, corn starch
Taken from www.kraftrecipes.com/recipes/classic-strawberry-topped-cheesecake-177651.aspx (may not work)