24 oz Cream cheese
1 c Strawberry pourable fruit
1 tb Vanilla
1/4 ts Salt
4 Eggs
2 ts Vanilla
1 c Sour cream
Strawberries, sliced
3/4 c strawberry fruit spread combined with 1/4 c warm water may be
substituted for the pourable fruit.
Do not use reduced-calorie sour cream.
Preheat oven to 325. Beat softened cream cheese in large bowl until creamy.
Blend in pourable fruit, vanilla, and salt. Add eggs, one at a time,
beating well after each addition. Pour into greased 9″ springform pan. Bake
50 minutes.
Combine sour cream and vanilla; mix well. Carefully spoon over warm
cheesecake. Bake another 10 minutes, or until just set. Turn oven off;
leave cheesecake in oven, with door closed, 30 minutes. Transfer to wire
rack; loosen cheesecake from rim of pan. Cool overnight.
Just before serving, garnish with sliced strawberries.
Nutrition information per slice: 379 calories, 8 gm protein, 18 gm
carbohydrate, 31 gm fat, 170 mg cholesterol, 313 mg sodium, 1 diabetic
medium-fat meat exchange, 5 diabetic fat exchange, 1-1/4 diabetic fruit
exchange
Yields
10 Servings