Preheat oven to 325°F. Beat softened cream cheese in large bowl until creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at a time, beating well after each addition. Pour into greased 9-inch springform pan. Bake 50 minutes.
Combine sour cream and vanilla; mix well. Carefully spoon over warm cheesecake. Bake another 10 minutes, or until just set. Turn oven off; leave cheesecake in oven with door closed for 30 minutes. Transfer to wire rack; loosen cheesecake from rim of pan. Cool overnight. Just before serving, garnish with sliced strawberries.
Author's Comments
3/4 cup strawberry fruit spread combined with 1/4 cup warm water may be substituted for the pourable fruit.
Instructions
Preheat oven to 325°F. Beat softened cream cheese in large bowl until creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at a time, beating well after each addition. Pour into greased 9-inch springform pan. Bake 50 minutes.
Combine sour cream and vanilla; mix well. Carefully spoon over warm cheesecake. Bake another 10 minutes, or until just set. Turn oven off; leave cheesecake in oven with door closed for 30 minutes. Transfer to wire rack; loosen cheesecake from rim of pan. Cool overnight. Just before serving, garnish with sliced strawberries.
Author's Comments
3/4 cup strawberry fruit spread combined with 1/4 cup warm water may be substituted for the pourable fruit.
Do not use reduced-calorie sour cream.
Nutrition information per slice: 379 calories; 8 grams protein; 18 grams carbohydrate; 31 grams fat; 170 mg. cholesterol; 313 mg. sodium; 1 diabetic medium-fat meat exchange; 5 diabetic fat exchange; 1-1/4 diabetic fruit exchange.
Source: Sugar-Free Desserts, the December 1992 issue of Favorite All-Time Recipes magazine.
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