The toughest thing I find about making cheesecakes is letting them get cold overnight in the fridge. After all, taste-testing is part of the job.
This simple cheesecake uses Strawberry Syrup and I used Smucker’s brand. All cheesecakes I make remind me of the 1-2-3-4 Cake. Click here to see that recipe. Because it is the same for most cheesecakes unless you are adding ingredients to the filling and that list could be endless. I am talking about your basic cheesecake which calls for cream cheese ( at least 4 packages), sugar, eggs, and flavoring.
There is always the crack discussion. There are ways to try to avoid a large crevice right in the center. Some people place in a waterbath which is setting the cheesecake in a pan of warm water. I have also just set a pan of water on the bottom shelf. But really, when you add a topping no one will ever know so just sit back and enjoy that cake knowing there’s a small defect that no one will ever detect.
SIMPLE STRAWBERRY CHEESECAKE
Light cheesecake with strawberry syrup added and sour cream topping
Ingredients
CRUST
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons sugar
- 6 tablespoons melted butter
CHEESECAKE
- 4 8-oz pkg. Cream Cheese
- 1 1/2 cups sugar
- 4 large eggs
- 2 tablespoons all purpose
- 1/3 cup Smuckers Strawberry Syrup
- 3 drops pink food coloring
TOPPING
- 2 cups sour cream
- 1 teaspoon vanilla
- 2 teaspoons sugar
Instructions
CRUST
Preheat oven to 300 degrees. Prepare a 9-inch springform pan by lightly spraying with nonstick spray.
In a small bowl, combine crumbs and sugar. Slowly pour into the melted butter until all crumbs are moistened.
Press this mixture into the springform pan bottom and up the sides. Bake 8 minutes. Set aside to cool.
CHEESECAKE
In a mixing bowl, cream the cream cheese and sugar for at least 2 minutes.
Add eggs one at a time; then add flour. Scrape the sides and bottom with a spatula.
Remove 1 1/2 cups of batter. Set aside.
Pour the rest of the batter into the crust.
To the reserved batter, add strawberry syrup and pink food coloring.
Pour over the batter in the pan. Bake for 75 minutes. Turn off the oven. Then leave in the oven for about 3-4 hours.
TOPPING
Mix sour cream, sugar, and vanilla with a large spoon. Pour over the top of the cheesecake.Bake 5-10 minutes at 425.
Remove from the oven. Take about 2 tablespoons of strawberry syrup and drizzle over the top. Then use a toothpick or skewer to make designs.
Wrap and refrigerate.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 584Total Fat: 42gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 176mgSodium: 359mgCarbohydrates: 46gFiber: 0gSugar: 40gProtein: 8g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.