Tuesday, June 22, 2010

Strawberry Bottom Cheesecake

4 ounces cream cheese, softened
1/4 cup sugar
1/2 cup sour cream
1 1/2 cups frozen non-dairy whipped topping, thawed
3/4 cup strawberry glaze, divided
1 Graham Cracker Crust
2 cups sliced fresh strawberries

1)  In small mixing bowl beat cream cheese and sugar on medium speed until fluffy.   Add sour cream.  Beat until combined.  Fold in whipped topping.
2)  Spread half of glaze in crust.  In medium bowl gently stir together strawberries and remaining glaze.   Spoon into crust.  Spread cream cheese mixture over berries.
3)  Refrigerate at least 4 hours or until set.   Garnish as desired.  Store in frig.

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