bit.ly New York Cheesecake Recipe - NY Style Strawberry Cheesecake Recipe Michele McAdoo for the Kraft Kitchens shares a recipe that's a creative spin on classic NY style cheesecake. Instead of serving with fresh strawberries, seedless strawberry jam is swirled on top of the batter for a beautiful marbled effect. Gorgeous and delicious! Ingredients 1 cup HONEY MAID Graham Cracker Crumbs 3 Tbsp. Sugar 3 Tbsp. Butter, melted 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup Sugar 3 Tbsp. Flour 1 Tbsp. Vanilla 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 4 Eggs 1/3 cup seedless strawberry jam Directions 1. HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min. 2. BEAT cream cheese, 1 cup sugar, flour and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife. 3. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles before cutting to serve. Tips - Save 80 calories, 10 grams of fat and 6 grams of saturated fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. - Substitute 1 pkg. (16 oz.) frozen fruit, thawed, drained and pureed, for the ...
Tuesday, July 17, 2012
New York Cheesecake Recipe - NY Style Strawberry Cheesecake Recipe
New York Cheesecake Recipe - NY Style Strawberry Cheesecake Recipe Tube. Duration : 2.98 Mins.
bit.ly New York Cheesecake Recipe - NY Style Strawberry Cheesecake Recipe Michele McAdoo for the Kraft Kitchens shares a recipe that's a creative spin on classic NY style cheesecake. Instead of serving with fresh strawberries, seedless strawberry jam is swirled on top of the batter for a beautiful marbled effect. Gorgeous and delicious! Ingredients 1 cup HONEY MAID Graham Cracker Crumbs 3 Tbsp. Sugar 3 Tbsp. Butter, melted 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup Sugar 3 Tbsp. Flour 1 Tbsp. Vanilla 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 4 Eggs 1/3 cup seedless strawberry jam Directions 1. HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min. 2. BEAT cream cheese, 1 cup sugar, flour and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife. 3. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles before cutting to serve. Tips - Save 80 calories, 10 grams of fat and 6 grams of saturated fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. - Substitute 1 pkg. (16 oz.) frozen fruit, thawed, drained and pureed, for the ...
bit.ly New York Cheesecake Recipe - NY Style Strawberry Cheesecake Recipe Michele McAdoo for the Kraft Kitchens shares a recipe that's a creative spin on classic NY style cheesecake. Instead of serving with fresh strawberries, seedless strawberry jam is swirled on top of the batter for a beautiful marbled effect. Gorgeous and delicious! Ingredients 1 cup HONEY MAID Graham Cracker Crumbs 3 Tbsp. Sugar 3 Tbsp. Butter, melted 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup Sugar 3 Tbsp. Flour 1 Tbsp. Vanilla 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 4 Eggs 1/3 cup seedless strawberry jam Directions 1. HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min. 2. BEAT cream cheese, 1 cup sugar, flour and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife. 3. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles before cutting to serve. Tips - Save 80 calories, 10 grams of fat and 6 grams of saturated fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. - Substitute 1 pkg. (16 oz.) frozen fruit, thawed, drained and pureed, for the ...
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