Simple Way to Prepare Thomas Keller Philadelphia New-York Style Strawberry Swirl Cheesecake
by Addie Swanson
Philadelphia New-York Style Strawberry Swirl Cheesecake
Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, philadelphia new-york style strawberry swirl cheesecake. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Philadelphia New-York Style Strawberry Swirl Cheesecake is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Philadelphia New-York Style Strawberry Swirl Cheesecake is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have philadelphia new-york style strawberry swirl cheesecake using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Philadelphia New-York Style Strawberry Swirl Cheesecake:
Prepare Honey Maid Graham Cracker Crumbs
Prepare sugar
Prepare margarine, melted
Prepare each) Philadelphia Neufchatel Cheese, softened
Prepare sugar
Take flour
Take vanilla
Make ready Breakstone's Reduced Fat or Knudsen Light Sour Cream
Make ready eggs
Take Smucker's Seedless Strawberry Jam
Instructions to make Philadelphia New-York Style Strawberry Swirl Cheesecake:
Preheat oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the margarine; press firmly onto bottom of prepared pan. Bake 10 min.
Beat Neufchatel cheesee, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.
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