Strawberry Cheesecake with Walnut Crust
Ingredients
- 3/4 cup Graham cracker crumbs
- 3/4 cup finely chopped walnuts
- 3 tablespoons Butter Flavor All-Vegetable Shortening melted
- 4 (8 oz.) packages cream cheese softened
- 4 large eggs at room temperature
- 1 1/2 cups Sugar divided
- 1 tablespoon Lemon juice
- 3 teaspoons vanilla extract divided
- 2 cups sour cream
- 1 (12 oz.) jar Smucker's® Seedless Red Raspberry Jam divided
- 1 tablespoon cornstarch
- 1/4 cup orange juice
- 1 quart strawberries washed, dried and hulls removed
Directions
- Step 1
HEAT oven to 350°F. Combine cracker crumbs, walnuts and shortening in medium bowl. Press into bottom of 10-inch springform pan. Bake 10 minutes. Remove from oven.
- Step 2
BEAT cream cheese in mixing bowl with mixer until smooth. Beat in eggs one at a time, beating well after each addition. Beat in 1 1/4 cups sugar, lemon juice and 2 teaspoons vanilla. Beat until well blended. Pour into crust.
- Step 3
BAKE 1 hour to 1 hour 15 minutes or until lightly puffed in center. Remove from oven and let stand 15 minutes. Keep oven at 350°F.
- Step 4
COMBINE sour cream, 1/4 cup sugar and 1 teaspoon vanilla in medium bowl. Spread over cheesecake. Bake 5 minutes. Remove from oven. Cool and refrigerate for 2 hours.
- Step 5
MIX 1 tablespoon jam with cornstarch in small saucepan until well blended. Add remaining jam and orange juice. Cook over medium heat, stirring frequently, until thickened. Let cool to lukewarm.
- Step 6
REMOVE cheesecake from pan. Arrange berries, points up, on top of cake. Spoon glaze over berries, allowing some to drip down sides. Chill at least 4 hours or overnight.
Serving size
(1 slice, 1/16 of cake)
- Calories 480
- Calories from Fat290g
- Total Fat 32g
- Saturated Fat 15g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 120mg
- Sodium 240mg
- Potassium 0mg
- Total Carbohydrates 43g
- Dietary Fiber 1g
- Sugars 38g
- Protein 7g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet