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Strawberry Cheesecake
Strawberry Cheesecake
White Chocolate Strawberry Cheesecake

3 Eight Ounce Packages Of Softened Cream Cheese
1 Cup Of Melted Nestle Toll House White Chocolate Chips
1 Cup Of Smucker's Strawberry Jam
2 Teaspoons Of Madagascar Bourbon Pure Vanilla Extract
1 Cup Of Honey Maid Graham Cracker Crumbs
1/2 Cup Of Melted Salted Real Butter
1/4 Cup Of Fresh Ground Almonds
14 Ounces Of Carnation Sweetened Condensed Milk
3 Large Whole Fresh Eggs

Serving Size 8
450 Calories Per Serving
30 Grams Of Fat

Preparation Instructions:
I would like to thank Diane for submitting this heavenly white chocolate strawberry cheesecake recipe for publishing. To get started, first you should preheat your oven to 300 degrees Fahrenheit, or 148 degrees Celsius. Next take out a nine inch pie pan, and line it with baking paper. Next take out a mixing bowl, and then add in the graham cracker crumbs, fresh ground almonds, and melted butter. Once combined, press the graham cracker crust mixture into the bottom of your pie pan, making sure to achieve an even thickness. Set the pan aside once you're done with that step. Next take out another mixing bowl, and add in the softened cream cheese. Using an electric mixer, whip the cream cheese until it is smooth and creamy. Next gradually stir in the sweetened condensed milk, blending it until smooth. Moving forward, next blend in the eggs one at a time. Next blend in the vanilla extract and melted white chocolate chips, blending until the whole mixture is very smooth and even. From here you should separate your batter into two equal parts, and place each part into a separate mixing bowl. Add your strawberry jam into one of the bowls, and thoroughly stir it into the mixture. You can now begin pouring a little bit of the batter into the pie pan, alternating between bowls until you have a layered batter, and all of the mixture is used. Next take out a thick knife and gently insert it into the batter to create marble like swirls. Wrap your pie pan with foil, then bake it in a water bath for one hour and twenty minutes, or until the cheesecake has set. Once baked, cool the cheesecake for one hour at room temperature, then place it into the refrigerator to chill for at least four hours. That wraps up this recipe, we hope you enjoyed it. Do visit us again soon.
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