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    Great cheesecake recipes at Recipes.it

      RECIPE TITLE "Strawberry Cheesecake Recipe"
    Source: Casual Cuisines of the World - Diner,
    Courtesy of: Cooking.com

    yields Makes one 9 1/2-inch cake; serves 12time--- difficultyeasy

    Jewish and Italian immigrants alike brought their own distinctive versions of cheesecake to America. The kind most likely to be found in diners is more typically Jewish, and is now widely known as New York style. If you like, make this particular recipe with a combination of jams and fruit; apricots or plums are especially good.

      RECIPE INGREDIENTS

    For Crust:
    1 1/2 cups graham cracker crumbs
    2 tablespoons granulated sugar
    6 tablespoons unsalted butter, melted

    For Filling:
    Three 8-ounce packages cream cheese, room temperature
    1 1/4 cups granulated sugar
    6 large eggs, at room temperature
    2 cups sour cream, at room temperature
    1/3 cup all-purpose flour, sifted
    2 teaspoons vanilla extract
    Finely grated zest and juice of 1 lemon
    1/2 cup strawberry jam
    1/2 cup finely chopped, strawberries

    12 whole strawberries, hulled

    Parrish 9x3 Round Cheesecake Pan with Removable Bottom
    Parrish 9x3 Round Cheesecake Pan with Removable Bottom This 9-in. Round Pan is the one you'll want to use for baking cheesecakes or any cake you wish to decorate and frost along the sides. A removable bottom plate lets you lift the cake out without disturbing the sides, allowing you place the cake on a more decorative stand for decorating and serving. The pan is made of heavy-duty aluminum and measures 3-in. high.
      RECIPE METHOD

    FOR CRUST: Preheat an oven to 350 degrees F. Grease a springform pan 9 1/2 inches in diameter and 3 inches deep with butter. In a bowl, combine the crumbs, sugar and melted butter, breaking up any large crumbs and mixing well. Firmly press the mixture evenly over the bottom and about 2 inches up the sides of the prepared pan.

    FOR FILLING: In a large bowl, break the cream cheese into pieces. Using an electric mixer set on medium speed, beat until soft and creamy, about 3 minutes. Add the sugar and beat until the mixture is smooth, 1-2 minutes. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and beat in the sour cream, flour, vanilla and lemon zest and juice until thoroughly blended.

    Remove 1 cup of the batter and place it in a small mixing bowl. Add the strawberry jam, mixing thoroughly, and then gently mix in the chopped strawberries. Pour this mixture into the rest of the batter and stir just until incorporated. Pour into the prepared pan and jiggle the pan until the batter is level.

    Bake for 1 hour. Turn off the heat and allow the cheesecake to rest undisturbed in the oven until set, about 30 minutes longer. Transfer to a rack and let cool. Cover and chill overnight before serving.

    Just before serving, run a knife around the pan sides to loosen the cake. Release the pan sides and place the cake on a plate. Arrange the whole berries evenly around the top, marking a slice with each berry.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Makes one 9 1/2-inch cake; serves 12
    Facts per Serving
    Calories: 579 Fat: 38g Carbohydrates: 52g
    Cholesterol: 201mg Sodium: 314mg Protein: 10g
    Fiber: 1g % Cal. from Fat: 59% % Cal. from Carbs: 36%

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