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Strawberry Cheesecake
Strawberry Cheesecake
New York Strawberry Cheesecake

1/3 Cup Of Bonne Maman Strawberry Preserves
5 Eight Ounce Packages Of Philadelphia Cream Cheese
1 Tablespoon Of Adams Extracts Pure Vanilla Extract
3 Tablespoons Of Melted Salted Real Butter
3 Tablespoons Of White All Purpose Baking Flour
1 Cup Of Honey Maid Graham Cracker Crumbs
3 Tablespoons Of C&H White Pure Cane Sugar
4 Large Whole Fresh Eggs
1 Cup Of White Superfine Sugar
1 Cup Of Fresh Cold Sour Cream

Serving Size 16
336 Calories Per Serving
24 Grams Of Fat

Preparation Instructions:
I would like to thank Pamela of Gales Creek Oregon for allowing us to publish this yummy New York strawberry cheesecake recipe. To get started first you will need to preheat your oven to 325 degrees Fahrenheit, or 162 degrees Celsius. Next take out a thirteen by nine inch baking pan, and line it with aluminum foil wrap, making sure the ends extend over the side of pan. Next take out a mixing bowl, and add in the graham cracker crumbs, three tablespoons of white pure cane sugar, and the melted butter. Mix these ingredients together until they form a nice pie crust, then firmly press them into the bottom of your baking pan. Next slide the pan into the oven to bake for ten minutes, then remove the pan and set it aside. Moving along, for the next step take out a another large mixing bowl, and add in the cream cheese, one cup of sugar, the white all purpose baking flour, and vanilla extract. Using an electric mixer, rapidly blend these ingredients together until a smooth and even batter forms. Next gradually blend in the sour cream and eggs, and then pour the cheesecake batter into your baking pan, leveling it off at the top. Next drop spoonfuls of the strawberry preserves into the batter, and then cut through them several times to create a marble effect. You are now ready to bake the cheesecake for forty minutes, or until the center is nearly set. Let the dessert cool at room temperature for an hour, then place it into the refrigerator to cool for three to five hours. Serve the New York strawberry cheese cold, and refrigerate any leftovers.
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