Strawberry toppedCheesecake
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup butter, melted
1-1/4 cups sugar, divided
4pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla, divided
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
4 eggs
2 cups fresh strawberries, sliced
make it
1. USE Philly. During tests of New York style cheesecake made with Philadelphia
Cream Cheese versus store brand versions, consumers rated Philly Cheesecake as
better tasting.
2. SET out ingredients about 10 minutes before baking. This allows ingredients
to come to the same temperature before baking. Cut cream cheese into cubes for
faster softening and easier mixing.
3. USE a 13 x 9-in. baking pan. Place foil over inverted 13 x 9-in. pan,
leaving about 3 inches of foil extending on short sides of pan. Crease at
corners to ensure a wrinkle-free foil liner. Remove foil liner; turn pan over
and slip liner into pan. Pour cake mixture into foil-lined pan. Create
"handles" by crunching extended foil.
4. DO NOT over-beat. Over-stirring can add too much air into batter, which can
cause cheesecake to crack. Beat in eggs, one at time, on low speed until just
blended. Gently stir in flavoring ingredients such as chocolate, at the end of
mixing process.
5. PREHEAT oven. While preparing filling, heat oven to recommended
temperature. Bake cheesecake on middle rack of oven. Help prevent cheesecake
from cracking, by baking it in a moist oven. Place a 13 x 9-in. baking pan
half-filled with hot tap water on bottom rack of oven while cheesecake bakes on
middle rack.
6. NO PEEKING Opening the oven door while cheesecake is baking causes drafts
that may lead to cracking. Cheesecake is done if the top is slightly puffy and
set except for a small area in the center that should still appear soft and
jiggly (about the size of a silver dollar). This will set upon cooling.
7. LOOSEN IMMEDIATELY to prevent cracking. Immediately run a knife around
edge of cheesecake to loosen from sides of pan. Cool cheesecake, away from
drafts, for about an hour before refrigerating. Lift up cooked and cooled
cheesecake out of baking dish using handles. Place on plate, carefully removing
foil from underneath. Decorate as desired
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