Ingredients
2 pkg (each 8 oz/250 g) cream cheese
3/4 cup (175 mL) granulated sugar
3 eggs
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) vanilla
1 Pinch salt
3 cups (750 mL) sour cream
Crust:
1 cup (250 mL) graham cracker crumbs
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) butter, melted
Garnish:
Strawberry sauce
fresh Mint sprigs
Preparation
2. Meanwhile, in large bowl, beat cream cheese until softened. Gradually beat in sugar; beat for 3 minutes or until smooth and light, scraping down bowl twice. Using low speed, beat in eggs, 1 at a time, beating well after each addition and scraping down bowl often. Blend in lemon juice, vanilla and salt, then sour cream. Pour over crust.
3. Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up side of springform pan. Bake in centre of 325°F (160°C) oven for 1-1/4 hours or until shine disappears and edge is set yet centre still jiggles slightly. Turn off oven. Quickly run knife around edge of cake. Let cool in oven for 1 hour. Remove from water and transfer to rack; remove foil and let cool completely. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.) Serve with sauce and garnish with mint.
Strawberry Sauce
1 cup (250 mL) hulled fresh strawberries or frozen strawberries
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) lemon juice
In food processor or blender, puree together strawberries, sugar and lemon juice; strain through sieve into bowl. (Make-ahead: Cover and refrigerate for up to 2 days.)
Servings: 12
Nutritional Info
approx. per serving
- cal372
- pro7 g
- total fat27 g
- sat. fat16 g
- carb27 g
- fibretrace
- chol127 mg
- sodium238 mg
- %RDI–
- calcium–
- iron–
- vit A–
- vit C–
- folate–
Source: www.canadianliving.com
