Ingredients
- 4 eggs
- 1 strawberry pourable fruit
- 3/4 strawberry fruit spread combined with
- 1/4 warm
- 700 ml cream cheese
- 240 ml sour cream
- 9 gr vanilla
- 4 gr vanilla
- 1 gr salt
- 1 slice strawberries (sliced)
water may be substituted for the pourable fruit. Do not use reduced-calorie sour cream. Preheat oven to 325. Beat softened cream cheese in large bowl until creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at a time, beating well after each addition. Pour into greased 23 cm springform pan. Bake 50 minutes. Combine sour cream and vanilla; mix well. Carefully spoon over warm cheesecake. Bake another 10 minutes, or until just set. Turn oven off; leave cheesecake in oven, with door closed, 30 minutes. Transfer to wire rack; loosen cheesecake from rim of pan. Cool overnight. Just before serving, garnish with sliced strawberries. Nutrition information per slice: 379 calories, 8 gm protein, 18 gm carbohydrate, 31 gm fat, 170 mg cholesterol, 313 mg sodium, 1 diabetic medium-fat meat exchange, 5 diabetic fat exchange, 1- quarter diabetic fruit exchange
