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Export 4 ingredients for grocery delivery
Step 1
In a large bowl beat the softened cream cheese until smooth and creamy with a handheld mixer or in the bowl of a stand mixer.
Step 2
Add the softened butter to the bowl and beat for 1-2 minutes or until the butter is completely combined with the cream cheese.
Step 3
Add the egg and the vanilla extract to the mixing bowl and beat for 3 minutes.
Step 4
Slowly add the sifted powdered sugar to the bowl and beat on low until combined well. Then beat on high for 2 to 3 minutes or until light and fluffy.
Step 5
Cover the bowl with plastic wrap and chill in the refrigerator if using for a cupcake filling or not using immediately. The cheesecake filling can be refrigerated for up to 3 days before using it.
Step 6
If making an 8 or 9 inch baked cheesecake immediately spread the cheesecake filling into an unbaked graham cracker crust. Place the cheesecake on a baking sheet.
Step 7
Bake for 30 minutes in a preheated 350 F. degree oven.
Step 8
Remove the cheesecake from the oven and place on a cooling rack. Cool to room temp then refrigerate at least 3 hours or overnight before serving.
Step 9
Top with homemade strawberry topping, whipped cream, or drizzle with a fruit sauce before serving.
Step 10
Make 8 servings.
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