Bake this delicious cheesecake dessert - topped with fresh strawberries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 11h
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Wrap outside of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom and 1 inch up sides of pan. Bake crust 6 to 8 minutes or until set.
- In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in sugar until smooth. Beat in eggs, one at a time, just until blended. On low, beat in whipping cream, flour and vanilla until smooth. Pour over crust.
- Bake 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 8 hours or overnight before serving.
- Just before serving, run metal spatula around edge of pan; carefully remove foil and side of pan. In medium bowl, mix together strawberries and glaze. Arrange strawberries on top of cheesecake.
Nutrition Facts : Calories 340, Carbohydrate 22 g, Cholesterol 110 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 17 g, TransFat 1 1/2 g
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