New York Style Strawberry Swirl Cheesecake
|Graham cracker crumbs||1 Cup (16 tbs) (Honey Maid)|
|Butter||3 Tablespoon, melted|
|Cream cheese||40 Ounce, softened (5 Packages, 8 Ounce Each Philadelphia)|
|Sugar||1 Cup (16 tbs)|
|Sour cream||1 Cup (16 tbs) (Breakstone's / Knudsen)|
|Seedless strawberry jam||1⁄3 Cup (5.33 tbs)|
1. HEAT oven to 325°F. 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.
2. 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.
3. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles before cutting to serve.
Save 80 calories, 10 grams of fat and 6 grams of saturated fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Substitute 1 pkg. (16 oz.) frozen fruit, thawed, drained and pureed, for the 1/3 cup jam. "
Calories 398 Calories from Fat 271
% Daily Value*
Total Fat 31 g47.3%
Saturated Fat 17.2 g85.8%
Trans Fat 0 g
Cholesterol 144.3 mg48.1%
Sodium 264.5 mg11%
Total Carbohydrates 25 g8.4%
Dietary Fiber 0.08 g0.3%
Sugars 21.6 g
Protein 6 g12.9%
Vitamin A 22.2% Vitamin C 1.5%
Calcium 9.3% Iron 3.6%
*Based on a 2000 Calorie diet