For the Crust
Preheat oven to 350 degrees Fahrenheit. Mix crumb ingredients and press mixture into the bottom of two 9-inch round pans to form crusts.
Bake for 10 minutes and let cool.
Directions
For the Filling
Using an electric mixer or hand blender, mix the filling ingredients and pour 1/2 of mixture into the pans, on top of the crumbs.
Bake for one hour in a water bath, and allow to cool in oven until room temperature, or about three hours, to prevent the cake from cracking.
For the Topping
When cheesecakes are cool, pick a topping, and top the cheesecake. Refrigerate.
For Topping #3: Cut stems off whole strawberries, and arrange on top of cheesecake, pointed ends upward. Mix a package of unflavored jello according to instructions and pour over the whole strawberries on the cake.
Credits
Description:
Styling and Photography by Chavi Feldman.
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how much is 3 containers of cream cheese?
how much is 3 containers of cream cheese?
Each container of whipped cream cheese is around 8 oz.
2nd half filling Hi
I made the whole recipe by mistake
What can I do with the 2nd half of the filling if I don't want to cook it tonight? (It's taking too long to cook in my oven.)
Can I put it in the fridge and cook it tomorrow night?
Sure
Hi
Can this cheesecake be freezed? If yes, with the topping or without?
Toppings Do I need the topping? Will it be sweet enough without it?
I’ve been making this cheesecake a number of years with toppings & without. It tastes GREAT without the toppings too.
I apologize for having your question “reported”. It was a mistake. I couldn’t remember how to respond to questions. So I pressed “report” to see if it would get me to this response page & it “reported” your question. I realized afterwards that I had to press on the rectangular shaped speech “bubble” to respond to your question.
No, you do not need the topping.