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Strawberry Cheesecake II

Strawberry Cheesecake Ii recipe image
This Strawberry Cheesecake II is a delightful, no-bake dessert that combines a crisp Zwieback cracker crust with a creamy, tangy cream cheese filling. The addition of lemon zest and juice brightens the rich cheese base, while a light sour cream topping adds extra silkiness. Topped with fresh or frozen strawberries, this dessert offers a beautiful contrast of textures and flavors. It is perfect for summer gatherings, quick weeknight treats, or when you crave something sweet without turning on the oven.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 439
Dietary: Vegetarian
Description
This Strawberry Cheesecake II is a delightful, no-bake dessert that combines a crisp Zwieback cracker crust with a creamy, tangy cream cheese filling. The addition of lemon zest and juice brightens the rich cheese base, while a light sour cream topping adds extra silkiness. Topped with fresh or frozen strawberries, this dessert offers a beautiful contrast of textures and flavors. It is perfect for summer gatherings, quick weeknight treats, or when you crave something sweet without turning on the oven.
Ingredients
  • Zwieback, crushed
  • Butter or margarine, softened
  • Sugar
  • Cream cheese
  • Sugar
  • Egg yolks
  • Grated lemon peel
  • Lemon juice
  • Egg whites
  • Commercial sour cream
  • Sugar
  • Vanilla extract
  • Frozen strawberries or 1 pt Fresh strawberries, washed and hulled
Directions
  1. 1
    Lightly grease a 9-inch, heat-resistant, non-metallic baking dish.
  2. 2
    In a small bowl, combine cracker crumbs, softened butter or margarine, and the 1 tablespoon of sugar.
  3. 3
    Press the cracker mixture firmly into the bottom of the greased baking dish.
  4. 4
    Heat the crust, uncovered, in the microwave oven for 2 minutes. Set aside.
  5. 5
    In a large mixing bowl, beat cream cheese and the 1/2 cup sugar together until light and fluffy.
  6. 6
    Add egg yolks one at a time, beating well after each addition.
  7. 7
    Beat in the lemon peel and lemon juice until well combined.
  8. 8
    In a separate clean bowl, beat egg whites until stiff peaks form, then gently fold them into the cream cheese mixture.
  9. 9
    Pour the filling into the prepared baking dish and smooth the top with a spatula.
  10. 10
    Heat the cheesecake, uncovered, in the microwave oven for 6 minutes.
  11. 11
    In a small bowl, combine sour cream, the 2 tablespoons of sugar, and vanilla extract until well blended.
  12. 12
    Carefully spread the sour cream mixture over the top of the cheesecake.
  13. 13
    Heat again, uncovered, in the microwave oven for 1 minute.
  14. 14
    Arrange strawberries on top of the cheesecake as desired.
  15. 15
    Chill in the refrigerator for several hours before serving.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 439kcal
% Daily Value *
Total Fat 29g45%
Saturated Fat 13g65%
Cholesterol 44mg15%
Sodium 633mg27%
Total Carbohydrate 35g12%
Dietary Fiber 1g4%
Sugars 32g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/strawberry-cheesecake-ii/