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This cheesecake recipe was submitted on March 19, 2005, by Susie Eshel of Easy Strawberry Recipes in Israel.
This easy classic strawberry cheesecake recipe is so remarkably simple to make, and foolproof too! You can't go wrong when you make this "berry" delicious dessert!
Instructions: Combine graham cracker crumbs with 2 tablespoons of sugar and the melted butter or margarine. Press into the bottom of a springform pan. Set aside.
Cream the softened cream cheese with the sugar and vanilla extract. Add the eggs one at a time, beating thoroughly after each addition. Add the sour cream, which should be at room temperature. Pour into graham cracker crust. Bake for half an hour at 350 degrees F. Turn off the oven, leaving the cheesecake inside for another half hour. Chill and refrigerate for at least 4-8 hours.
Top with your favorite fruit topping, and garnish with fresh strawberries or graham cracker crumbs.
Note: This is my personal favorite classic strawberry cheesecake recipe. I make it in one bowl, and it is absolutely foolproof and easy! Since moving to Israel 28 years ago, I've had to adapt the style of cheese I use...but BELIEVE me....this is a great and easy cheesecake recipe.
Pat into the 9X9-inch pan. Save a few crumbs for the top.
Make jello with hot water. Cool slightly. Mix cream cheese with vanilla. Add sugar, then jello. Whip cream and fold into the cream cheese mixture. Pour into crust, and sprinkle with the remaining crumbs. Refrigerate for 4 - 6 hours before serving.
Mix the graham cracker crumbs with sugar, cinnamon, and butter. Keep 3/4 cup to sprinkle over the top. Press the remainder of the crumbs into a 9-inch springform pan, lining the bottom and sides. Beat eggs until light and foamy, then gradually mix in the rest of the sugar and beat until light. Mix in salt, lemon juice, rind, cream, cheese, and flour. Strain through a fine sieve. Pour into a lined pan, and sprinkle with remaining crumbs and nuts. Bake at 350 deg. F. about 1 hour or until the center is firm. Turn off the heat, open the oven door, and let stand in the oven for 1 hour or until cooled.
Combine butter, crumbs, and sugar. Press on the bottom of the 9-inch spring form pan. In a blender, blend peaches until smooth. In a large mixing bowl, beat cheese until fluffy and smooth. Stir in lemon, almond extract, and peach puree. Fold in whipped topping and pour into prepared pan. Freeze for several hours or overnight. Remove from freezer to refrigerator 15 minutes before serving. Garnish. Freeze leftovers.
This cheesecake recipe makes 10 to 12 servings.
Mix together and press into a lined 9-Inch spring form pan. Bake for 10 minutes at 350 deg. F. Cool.
Beat cream cheese, and sugars, beat in eggs 1 at a time. Add pumpkin (and spice) and mix well. Beat in the cream gently. Pour on the crust and bake at 325 deg. F. for 1 3/4 hours or until middle set firm.
Mix melted butter, brown sugar, and nuts. Mix till crumbly. Carefully spread it on top of the cooked cake. Dress up with whipped cream. Cool for 6 hours or overnight.
This cheesecake recipe makes 8 to 10 servings.
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