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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Strawberry Swirl Cheesecake Recipe

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This recipe for Strawberry Swirl Cheesecake is from From My Kitchen to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 oreos
6 tbs butter, melted
1/4 cup mini chocolate chips
4 pkgs (8 oz each) cream cheese, at room temperature
1 2/3 c sugar
5 eggs
8 oz sour cream
1/4 c flour
1 tbs vanilla extract
1/2 c strawberry preserves
Directions:
Directions:
Preheat oven to 325. Coat 9x3 springform pan with cooking spray. Wrap outside of pan with heavy duty foil. Mix cookie crumbs and butter; stir in mini chips. Press onto bottom of pan. Bake 15 minutes or until set. Cool on rack. Place deep roasting pan on center oven rack; fill halfway with water.

On medium speed, beat cream cheese until light and fluffy. Add sugar; beat until smooth. On low, beat in eggs, one at a time, then sour cream, flour and vanilla; beat until smooth, 2 minutes. Pour batter into pan. Drop preserves by teaspoonfuls into batter; lightly swirl. Place pan in water filled roasting pan. Bake 1 hour and 25 minutes or until center jiggles slightly when shaken. Turn oven off. Let cheesecake stand in water in oven 1 hour, 40 minutes with door closed. Remove from oven; gently run sharp knife around edge. Cool on rack. Refrigerate overnight.

 

 

 

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