Preparation:
3/4 c strawberry fruit spread combined with 1/4 c warm 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 9" 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. |
