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Betty's Cheesecake

 

Cheesecake recipe
12

Yield

16

servings

Prep

15

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free
 

Ingredients

1 cup graham cracker crumbs
*
24 ounces cream cheese
softened
5 tablespoons lemon juice
1 teaspoon vanilla extract
3 tablespoons margarine
melted
¾ cup sugar
1 ½ teaspoons lemon zest
grated
3 large eggs
seperated

Directions

Combine crumbs and margarine; press onto bottom of 9 inch springform pan.

Bake at 325℉ (160℃). for 10 minutes.

Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended.

Add egg yolks, one at a time, mixing well after each addition.

Beat egg whites until stiff peaks form; fold into cream cheese mixture.

Pour over crust.

Bake at 300℉ (150℃). for 45 minutes.

Loosen cake from rim of pan, cool before removing rim of pan.

Chill. Top with cherry pie filling or fresh fruit, if desired.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 91872% of calories from fat
 % Daily Value *
Total Fat 74g 113%
Saturated Fat 41g 204%
Trans Fat 0g
Cholesterol 350mg 117%
Sodium 727mg 30%
Total Carbohydrate 17g 17%
Dietary Fiber 0g 2%
Sugars g
Protein 37g
Vitamin A 58% Vitamin C 16%
Calcium 17% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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