Find your Free Copy of Yadkin Valley Living at LTD Farm & Garden!
1073 Meadowbrook Drive in King
Discover lots of great Summer Recipes in the current issue, including favorites like…
2 (8-ounce) packages cream cheese, softened
1 cup sugar, divided
1 3/4 teaspoons vanilla, divided
1 (12 to 12 1/2 ounce) can strawberry
filling for pastries, cakes, desserts
1 10-inch prepared graham cracker crumb crust
1 cup sour cream
Preheat oven to 325°F.
Beat cream cheese in large bowl of mixer on medium speed until creamy.
Mix in 3/4 cup of the sugar and 1 teaspoon of the vanilla until
blended. Add eggs, one at a time, beating well after each addition.
Stir in pastry filling.
Pour batter into prepared crust.
Bake 55 minutes.
Meanwhile combine sour cream, remaining 1/4 cup sugar and
remaining 3/4 teaspoon vanilla. Remove cheesecake from oven. Increase oven temp to 400°F.
Gently spread sour cream mixture over top of cheesecake.
Return to oven and bake an additional 5 minutes or until center is almost set and wooden pick
inserted in center comes out clean. Cool completely on wire rack.
Chill several hours or overnight before serving.
Jan Kelly shares a tip to make cutting cheesecake easy -use a sharp thin-bladed knife.
Dip in warm water after each cut. Refrigerate any leftovers!