Ingredients :
- 1 cup Honey Maid Graham Cracker Crumbs
- 3 Tbsp. sugar
- 3 Tbsp. margarine, melted
- 5 pkg. (8 oz) each) Philadelphia Neufchatel Cheese, softened
- 1 cup sugar
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 1 cup Breakstone's Reduced Fat or Knudsen Light Sour Cream
- 4 eggs
- 1/3 cup Smucker's Seedless Strawberry Jam
Method :
- Preheat oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the margarine; press firmly onto bottom of prepared pan. Bake 10 min.
- Beat Neufchatel cheesee, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
- Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.
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