Strawberry Rippled Cheesecake

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Executive Chef
Jun 3, 2004
Strawberry Rippled Cheesecake

Yield: 1 cheesecake
1 1/4cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine or butter, melted
2 8 oz packages cream cheese, softened
14 oz can Eagle® Brand Sweetened Condensed Milk (NOT EVAPORATED MILK)
3 eggs
1/4 cup plus 1 teaspoon ReaLemon® Lemon Juice from Concentrate
1/3 cup strawberry preserves
1 You''ll find the sweet flavor of strawberries in the middle of this rich, creamy cheesecake.
2 Preheat oven to 300°
3 Combine crumbs; sugar and margarine; press firmly on bottom of 9-inch springform pan.
4 In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
5 Add eggs and 1/4 cup ReaLemon® brand; mix well.
6 Pour half the batter into prepared pan.
7 Combine remaining 1 teaspoon ReaLemon® brand with preserves.
8 Spoon in small amounts over batter.
9 Top with remaining batter.
10 Bake 50 to 55 minutes or until center is set.
11 Cool.
12 Chill.
13 Just before serving, remove side of springform pan.
14 Garnish with additional preserves if desired. Refrigerate leftovers
15 Prep Time: 20 minutes

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