easy cake recipes

Strawberry Cheesecake Recipes from a Philly Ad

Strawberry Cheesecake with a "Swirl"

Thanks to Gayla for her Strawberry Cheesecake Recipes photo This is just one of many strawberry cheesecake recipes I found in an ad for Philadelphia Cream Cheese. Sometimes something good comes to us quite unexpectedly. I was browsing through one of my favorite magazines when...BAM! I'm staring at this delicious looking cheesecake. And it was an advertisement...go figure.

Strawberry Cheesecake Recipes are a breeze to make, but don't count on any leftovers...this cheesecake rocks!

And now just a word about the amazing photo that spruces up this Strawberry Cheesecake Recipes entry. Gayla is the photographer/baker and we want to thank her for her permission to use it here on our site. Just click on the link and treat yourselves to a virtual photo exhibit that is out of this world. Kudos to you, Gayla...and thanks again!

Now let's get baking!!!


  • 1 cup Graham Cracker crumbs
  • 1 cup + 3 tablespoons sugar, divided
  • 3 tablespoons butter or margarine, melted
  • 5 (8-ounce) packages of Philadelphia Brand Cream Cheese
  • 3 tablespoons flour
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 4 eggs
  • 1/3 cup strawberry jam


  • Preheat your oven to 325 degrees F
  • Mix Graham Cracker crumbs, 3 tablespoons of sugar and the butter. Press into a 13x9-inch baking pan. Bake for 10 minutes
  • Beat the cream cheese with one cup sugar, flour and vanilla until blended. Add the sour cream and mix well.
  • Add the eggs, one at a time, and mix at low speed.
  • Pour over the crust.
  • Gently drop the jam by small spoonfuls over the top of the batter. Cut through the batter several times with a knife for a marbled effect
  • Bake for 40 minutes or until the center is almost set.
  • Cool then refrigerate for at least 4 hours, then serve!
Makes 16 servings.

Some important things to always keep in mind when you're baking key lime cheesecakes:

1) all your ingredients should be at room temperature!
2) combine everything on low or medium speed (do not over mix)!
3) a water bath keeps the filling uncurdled
4) running the tip of a sharp knife around the top edge right after baking, plus cooling to room temperature before refrigerating is supposed to keep it from cracking.
5) If you follow these tips I guarantee that they'll work!
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