Dissmore's IGA Recipes


Cheesecake with Fresh Strawberries

A Kosher recipe

Customer Rating: Recipe Rated Two and a Half Stars

2 Ratings    2 Comments

Yield: 10 servings



Mix cookies crumbs and butter. Press onto bottom and up sides of lightly greased 9-inch springform pan. Bake at 350 F. for 10 minutes.

Beat cream cheese and sugar with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in orange peel and pour over crust.

Bake for 50 to 60 minutes or until center is almost set. Loosen cake from rim of pan. Cool cake before removing rim of pan. Refrigerate. Place fresh sliced strawberries on top prior to serving.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Two and a Half Stars

Terri J Rockmart, GA

“Do you have to use a springform pan to bake the cheesecake?”

Recipe Rated Two and a Half Stars


“Hi Terri - Line a standard cake pan with parchment paper or aluminum foil so you can gently lift the cake out when it's done. Leave about 3- inches hanging out of the pan to make it easier to lift. Just remember, springform pans tend to be fairly tall, so you'll probably want to split your cheesecake filling between two pans or use a larger 9 by 13-inch pan. Be sure to adjust your baking time since cakes in shallower pans will bake faster. Other options? Bake the cake in a silicone cake pan.”

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Dissmore's IGA Recipes