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Easy Strawberry Cheesecake

Total Time: 55 MIN Makes: 12 servings
Prep Time: 25 MIN Cook Time: 30 MIN
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Description

Sorry graham cracker crumbs, you have been replaced. The golden, flaky phyllo crust on this strawberry cheesecake makes it a truly show-stopping dessert. Recipe by Sam of Frosting & Fettucine blog.


Ingredients
  • 1 roll Athens® Phyllo Dough (9”x14”), thawed
  • ½ cup unsalted butter, melted  
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • ⅓ cup sour cream
  • 2 ½ tablespoons all-purpose flour
  • 2 large eggs
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • ¼ cup strawberry jelly
  • Fresh strawberries, for garnish

Directions

Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. 

Take the first layer and brush it with butter. Lay the phyllo over a 9-inch springform pan, pressing into the sides and letting the top overhang. It should reach the length of the whole pan. Brush the next sheet with butter and place it crosswise from the other sheet in the springform pan, pressing down and leaving the overhang on the sides. Repeat this process until there are no more sheets of dough left. Place a damp paper towel over the pan and stick it in the fridge until the batter is ready. 

Warm up ¼ cup of strawberry jelly in the microwave and set aside.

Use a stand mixer or a hand mixer. In mixing bowl, add the 2 packages of softened cream cheese and ½ cup sugar. Mix on low speed until incorporated, about 1 minute. Add in the ⅓ cup sour cream and 2 ½ tablespoons flour. Mix again until combined, about 1 minute. Add in the 2 eggs, one at a time, mixing in between each addition. Add in the milk and vanilla extract and beat on medium speed until there are barely any lumps in the batter, about 5-6 minutes.

Pour half of the batter into the crust. Spoon 3 tablespoons of strawberry jelly onto the cheesecake batter. Swirl the jelly into the batter using a knife or a toothpick. Add the remaining batter on top.

Bake for 30-35 minutes until the cheesecake looks firm on the sides but is slightly jiggly in the center. Cool on the counter for 10 minutes, then chill in the fridge for at least 4 hours or overnight. 

Decorate with berries and serve! 


Nutrition

Serving size: 1 Slice (112g), Amount per serving: Calories 350, Total Fat – 23g, Saturated fat -14g, Trans Fat – 0g, Cholesterol – 105mg, Sodium – 210mg, Dietary Fiber – 1g, Total Carbohydrate – 30g, Sugars – 15g, Protein – 6g, Vitamin D – 0%, Calcium 4%, Iron – 6%, Potassium – 2%