Recipe by Misty
"A simple cream cheese pie baked in a graham cracker crust and topped with succulent strawberries and blueberries."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (9 inch)
graham cracker crust
1 (8 ounce) package
1 1/2 cups
fresh strawberries, halved
This is a winner! It is pretty easy to make and the cooking time isn't too long. (The cooking time only lengthens if you are using a thicker dish. Using a pan for tartes is good because you get a good piece of cake, but the thickness won't be too much.) Be prepared for the sweetness of it because there is a lot of sugar in the cake. Also, I would recommend refrigerating the cake for longer than 1 hour because the colder the cheesecake, the better it will taste and also, the easier it will be to get out of the pan.
- I was able to make this recipe living in France, where they have no such thing as real cream cheese or real sour cream. They have similiar variations which proved to be just fine.
I found this cheesecake to be way too sweet, and it had a really sweet aftertaste that finally went away after about 30 minutes. I think it was caused by the confectioners sugar. So if I try this again, I will omit the sour cream topping and use only white sugar in the cheesecake (and cut the sugar down to 1 and 1/4 cups max). Then I will put fresh blueberries on each slice right before serving. I also found that I had to bake it for almost an hour rather than the 25 minutes stated in the recipe. It hadn't set at all at that point.
This cheesecake was very good. I was told by one person that it was the best they had ever eaten. It is very sweet, but very tasty. Cooking times may vary as I had to bake mine about 7 minutes longer than suggested.
This term is cheesecake,not eggcake. If I wanted sweet scrambled eggs, I'd have looked for that recipe.
this was my 1st "baked" cheesecake, all my others were no-bakes. i really enjoyed this quick simple recipe!
This Cheesecake was heaven, friends were asking me for the recipe, thank you, I really enjoyed it.
4 because it didn't have that strong creamcheese flavour I was expecting nevertheless it was good. I would make it again but I would add more cream cheese to the batter. My boyfriend says it tastes more like a creamcheese pie. I also had to bake 30minutes more than the recipe recommeded. I was surprised because it says 30minutes. I didn't even make the sour cream topping because I didn't have time. I have a 15 month old baby so I wanted something that wouldn't take a lot of time.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 283
New for spring! Good-for-you food you’ll love to eat.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a scrumptious, berry-filled, no-bake cheesecake.
See how to make a rich and creamy New York-style cheesecake.
See how to make an impressive, surprisingly easy, marbled pumpkin cheesecake.