Recipe of the Week 12-19-10

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No-Bake Strawberry Cheesecake

Yield: Makes 8 servings

8 ounces cream cheese, softened
1/3 cup sugar
1 cup sour cream
2 teaspoons pure vanilla extract
8 ounces prepared whipped topping, thawed
8 ounces frozen strawberries, thawed
1 prepared graham cracker crust (6 ounces)

1 pound fresh strawberries, hulled and halved lengthwise

1. Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar. Beat in the sour cream and vanilla until just combined. Fold in the whipped topping and thawed berries. Scrape mixture into the piecrust. (There may be some filling left over. If so, reserve it to be decoratively piped onto the top of the pie.) Chill in the refrigerator for 4 hours.

2. Starting in the center, arrange the strawberries in a circular pattern. Pipe with extra filling, if desired.

Note:
If you prefer to make a graham cracker crust, combine 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted butter. Press the mixture into a 9-inch pie plate and bake for 8 minutes in a preheated 350°F oven. Cool completely.