Vanilla Cheesecake with Cherry-Berry Topping
For $1.85 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains around 8g of protein, 35g of fat, and A mixture of eggs, lemon juice, cream cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 4 hours and 55 minutes.
Instructions
Make Graham Cracker Crust (below). While crust is chilling, continue with the recipe.
Beat the cream cheese in a large bowl with the electric mixer on medium speed until smooth. Gradually beat in the sugar and vanilla until smooth. Beat in the eggs, one at a time.
Pour the cheesecake mixture into the crust, and spread evenly.
Bake about 40 minutes or until filling is set.
Place pan on a wire cooling rack. Cool 30 minutes.
Cover the cheesecake and refrigerate at least 3 hours but no longer than 48 hours. While the cheesecake is chilling, make Cherry-Berry Topping (below).
Serve the cheesecake with the topping. Store covered in refrigerator.
Mix the cracker crumbs, sugar and margarine. Press firmly and evenly against bottom and side of the ungreased pie pan. Cover and refrigerate about 30 minutes or until firm.
Rinse the strawberries with cool water, and pat dry with paper towels.
Cut out the hull, or "cap," with the point of a paring knife.
Cut the strawberries lengthwise into slices.
Mix the strawberries, pie filling and lemon juice in a medium bowl. Cover and refrigerate topping until you are ready to serve the cheesecake.