4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup plus 1 tsp. sugar, divided
2 tablespoons grated orange zest
2 cups strawberries, hulled, quartered
2 teaspoons orange juice
How to Make It
PREHEAT oven to 325° F if using a silver 9-inch springform pan (or to 300° F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and margarine. Press firmly onto bottom and 1 inch up side of lightly greased springform pan. Bake 12 min.
MEANWHILE, beat cream cheese and 1 cup of the sugar with electric mixer until well blended. Add zest; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour into crust.
BAKE 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours. (Or, wrap cheesecake securely in plastic wrap followed by foil. Freeze up to 2 months. Thaw wrapped cheesecake in refrigerator overnight.)
PLACE strawberries in blender or food processor; cover. Blend until smooth; strain. Stir in juice and remaining 1 tsp. sugar. Serve spooned over cheesecake slices. Store leftovers in refrigerator.
Nutritional Information Calories: 320 Total fat: 24 g Saturated fat: 14 g Cholesterol: 120 mg Sodium: 270 mg Carbohydrate: 20 g Dietary Fiber: 1 g Sugars: 18 g Protein: 6 g Vitamin A: 15% DV Vitamin C: 20% DV Calcium: 6% DV Iron: 2% DV
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