RECIPESarrowBreadmakersarrowStrawberry Cheesecake
Strawberry Cheesecake
  For this recipe, you may use the fruit topping of your choice. Canned fruit pie filling can also be used, but we recommend that you chill the can in the refrigerator before using.

Ingredients (for 2-lb. breadmaker):

  • 3 large eggs
  • 3 (8 oz.) packages cream cheese, softened
  • 1 cup sour cream
  • 2 tsp. vanilla extract
  • 1 cup sugar
  • 1 pint fresh strawberries
  • 1 container prepared strawberry glaze

Graham Cracker Crust:

  • 1-3/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup margarine, melted

Ingredients (for 1-lb. breadmaker):

  • 2 large eggs
  • 1-1/2 (8 oz.) packages cream cheese, softened
  • 1/2 cup sour cream
  • 1 tsp. vanilla extract
  • 1/2 cup sugar
  • 1/2 pint fresh strawberries
  • 1/2 container prepared strawberry glaze

Graham Cracker Crust:

  • 1 cup graham cracker crumbs
  • 3 Tbsp. sugar
  • 1/4 cup margarine, melted

This recipe was developed for the Home Bakery Virtuoso® Breadmaker (BB-PAC20), Home Bakery Supreme® Breadmaker (BBCC-X20/BB-CEC20) and the Home Bakery Mini Breadmaker (BB-HAC10). Adjustments may be required for making this recipe in other models of the Home Bakery.


Make sure the kneading blade(s) are properly attached, and add eggs, softened cream cheese, sour cream, vanilla extract and sugar to the baking pan.


Place the pan into the Home Bakery, close the lid and plug the cord into the outlet. For BBCC-X20/BB-CEC20 models, select the CAKE course, and MEDIUM crust setting. For BB-PAC20 model, select the HOME MADE course and set to the following cycle time: Preheat OFF, Knead 24min, Turn OFF all Rise cycles, BAKE 80 min, for a total time of 1:44. For BB-HAC10 model, select the CAKE course, and REGULAR crust setting. Press START.

In a small bowl, mix the ingredients for the graham cracker crust and set aside.


When 1:00 shows in the display for BBCC-X20/BB-CEC20/BB-HAC10 models or at 1 hour before completion time for BB-PAC20 model, open the lid and spoon the graham cracker mixture evenly on top of the cake. Gently press the crumb mixture, close the lid and continue baking. When baking completes, remove the pan to a cooling rack.


While cake is cooling, prepare the topping by mixing the fruit with glaze. When the cake has cooled completely, invert the pan and gently shake the cake out onto a plate. Chill in refrigerator for 4 hours or overnight. Before serving, top with fruit and glaze. Slice and serve.