Jadi pengen bikin baked cheese cake gara-gara pinjam majalah Women’s Day dan ada resep Cheesecake-nya… Ternyata yummy !! (walaupun almond-nya agak kebanyakan… hehehe)
STRAWBERRY CHEESE CAKE
Women’s Day Magazine, March 7, 2006
1 pkg (9 0z) Stella D’oro Almond Delight Cookies (aku pake Jacobs saja)
3 tbsp butter, melted
4 bricks (8 oz each) 1/3-less fat-cream cheese (Neufchatel), softened
1 1/4 cup sugar
1 tbsp cornstarch
4 large eggs at room temperature
8 oz (scant 1 cup) reduced fat sour cream
1 tsp vanilla extract
1/2 tsp almond extract
1 cup seedless strawberry jam (di rmh cuma ada Morin, jadilah..)
2 pt strawberries, bottom sliced evenly.
Heat oven to 325 F. Coat a 9 x 13 inch springform pan with non stick cooking spray
Crust : Break up cookies into food processor. Add butter, pulse until fine crumbs form.
Press over bottom of prepared pan.
Freeze until ready to fill.
Beat cream cheese, sugar and cornstrach in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs one at a time, just until blended.
Add sour cream, vanilla and almond extract, beat just until combined.
Pur 1/3 batter (about 2 cups) into pan, spread evenly. Dot with 1/4 cup strawberry jam. Spoon on half of the remaining batter (approx 2 cups), gently spread evenly. Dot with 1/4 cup strawberry jam. Spoon on rest of batter and spread evenly.
Bake 45 min or until cake puffs slightly around edges and center still jiggles slightly when shaken. Turn off oven and leave door closed. Leave cake in oven for 45 min.
Carefully run a thin knife around the edge of pan to release cake. Leave on pan sides. Cool completely on wire rack. Cover and refrigerate at least 4 hours.
Up to 3 hours before serving, arrange strawberries, points up, on top of cake.Heat remaining 1/2 cup jam in microwave or in a small pan over low heat until melted. Stir until smooth. Spoon over berries. Refrigerate to set jam.