"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Philadelphia Strawberry Swirl Cheesecake Recipe

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This recipe for Philadelphia Strawberry Swirl Cheesecake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Robinson
Added: Saturday, May 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted
5 pkg. (8 oz. each) Philly cream cheese, softened
1 c. sugar
3 tbsp. flour
1 tbsp. vanilla
1 c. sour cream
4 eggs
1/3 c. seedless strawberry jam

Directions:
Directions:
Preheat oven to 325F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 minutes.

Beat cream cheese, 1c. 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 minutes 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.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
15 minutes plus refrigerating. Bake time 40 minutes
Personal Notes:
Personal Notes:
Mother has always liked cheesecake and this is one of her favs.

 

 

 

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