Cheesecake

8 hours Prep: 15 minutes Cook: 7 minutes

1213 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

200	grams	cookies	zwieback
150	grams	sugar
5	ml	cinnamon
100	grams	butter
700	grams	cream cheese
200	grams	sugar
4	each	egg whites
7 1/2	ml	vanilla extract
500	ml	sour cream
20	ml	sugar
2 1/2	ml	vanilla extract
40	grams	almonds	slivered
15	grams	butter

Directions

Preheat oven to 190 C .

Use the steel blade of the food processor; drop the zwieback cookies into the processor, one at a time, and process until fine.

Add the sugar and cinnamon.

Melt butter and pour in.

Process 2 seconds or until crumbs are moistened.

Reserve 3/4 cup of crumbs.

Press the rest into bottom and sides of a buttered 25 cm springform pan.

Bake 10 minutes.

Refrigerate 30 minutes.

Wash the food processor bowl.

Preheat oven to 175 C .

Cut the cheese into 30 g pieces.

Process with steel blade until smooth.

In another bowl, beat the eggs until stiff.

Blend sugar into the egg whites and pour into processor bowl.

Process with cream cheese until smooth.

Add vanilla.

Process for 2 seconds.

Pour mixture into crust and bake for 25 minutes.

Preheat oven to 250 C .

Mix together the sour cream, sugar and vanilla.

Pour and spread over the top of cake.

Sprinkle reserved crumbs to cover topping.

Arrange slivered almonds over the crumbs.

Bake for 7 minutes.

Refrigerate overnight.

The next morning open the springform pan and knock off excess crust.

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Nutrition Facts

Serving Size 301g

Amount per Serving

Calories 1213 66% of calories from fat

	% Daily Value*
Total Fat 89.0g	138%
Saturated Fat 54.0g	268%
Trans Fat 0.0g
Cholesterol 254mg	85%
Sodium 684mg	28%
Total Carbohydrate 94.0g	31%
Dietary Fiber 1.0g	5%
Sugars 88.0g
Protein 16.0g	31%

Vitamin A	61%		Vitamin C	0%
Calcium	17%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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