3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup sour cream
4 eggs
1/3 cup seedless strawberry jam
HEAT oven to 325°. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar, flour and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife.
BAKE 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours. Lift cheesecake from pan with foil handles before cutting to serve.
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