Awesome Cheesecake
Yield
1 batchPrep
15 minCook
60 minReady
10 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
cream cheese
|
|
| 1 | pint |
sour cream
500 mL |
*
|
| 5 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
or almond |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
cream cheese
|
|
| 473 | ml |
sour cream
500 mL |
*
|
| 5 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 45 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
or almond |
|
Directions
Cream the cream cheese, then add the ingredients in the order given, one at a time.
Pour into a spring form pan on top of a graham wafer crust.
Bake at 325 degree F in the oven for one hour, then turn off the oven, do not open the door for one hour.
If you have a self-cleaning oven, you will need to open the door just a little, and prop it open for the hour (I find a folded grocery bag is the right size).
Remove from oven, and put the cake into the fridge (after it cools) for about 8 hours.
Top with fruit-cherry pie filling, fresh or frozen strawberries, etc. then with a dollop of whipped cream.
