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Fresh Strawberry Cheesecake




Source of Recipe


internet


List of Ingredients




16 (2-inch)graham cracker squares (approximately 1 1/4 cups chopped)
1/4 cup butter or margarine, melted
1/4 cup packed brown sugar
1 package (24 pieces) soft ladyfingers
1 quart fresh strawberries, rinsed and patted dry
1 container (16 ounces) sour cream, divided
1 package (8 ounces) cream cheese, softened
1 package (10 ounces) frozen sweetened strawberries, thawed
2 packages (3.4 ounces each) cheesecake instant pudding and pie filling
1/2 cup powdered sugar

Cook's Tip: Vanilla instant pudding and pie filling can be substituted for cheesecake pudding.


1. Preheat oven to 400?F. For crust, finely chop crackers. In a small microwave-cooker, melt butter on HIGH 20 seconds; mix in brown sugar and graham cracker crumbs. Press crumb mixture onto bottom of springform pan. Bake 10 minutes; remove to cooling rack. Cool completely.

2. Trim ladyfingers flat on bottom. Place ladyfingers around edge of pan, standing up against sides; fit together snugly. Set aside one perfect strawberry with stem for garnish. Hull remaining strawberries. Place strawberries next to each other, hulled side down, over entire surface of crust.

3. Measure 1/2 cup of the sour cream; set aside. Place cream cheese in a bowl; microwave on HIGH 20-30 seconds or until softened. Gradually whisk in thawed strawberries in juice and remaining sour cream. Add pudding mix; whisk until mixture is smooth and begins to thicken. Immediately pour pudding mixture over strawberries in pan, pressing down between berries. Smooth surface.

4. Combine reserved sour cream with powdered sugar in a bowl; mix until smooth. Spread topping over cake, leaving 1/2-inch border around edge. For garnish, slice reserved strawberry to create a strawberry fan; place on top of cake.

Yield: 12 servings


Recipe