Ultimate Homemade Cheesecake , Strawberry

Ingredients

Crust

• 1 1/2
• cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons butter

Filling

• 2 packages (8 oz each) cream cheese, softened
• 2 containers (8 oz each) whipped cream cheese spread, softened
• 1 1/4 cups sugar
• 2 teaspoons vanilla
• 2 tablespoons lemon juice
• 5 eggs
• 2 tablespoons Gold Medal™ all-purpose flour

Shortcrust pastry cream cake

Sour Cream Layer

• 1 pint (2 cups) sour cream
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 1 tablespoon lemon juice

Garnish

• Sliced fresh strawberries
• Strawberry sundae syrup
• Whipped cream

Steps

1. Heat oven to 325°F. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool 3 to 5 minutes.
2. Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with electric mixer on medium speed until smooth and well blended. On low speed, add eggs 1 at a time, beating well after each addition until blended. Add flour; beat until smooth.
3. Pour filling over crust. Bake 55 minutes. Cool on cooling rack 10 minutes. Meanwhile, in small bowl, mix sour cream layer ingredients.
4. Spoon and spread sour cream mixture evenly over top of cheesecake. Bake 10 minutes longer. Run knife around edge of pan to loosen cheesecake. Cool completely on cooling rack, about 2 hours. Cover; refrigerate at least 3 hours or overnight.
5. Before serving, remove side of pan. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream. Store in refrigerator.

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