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Bill's Cheesecake with Sour Cream

 

38

Yield

1

cake

Prep

45

min

Cook

75

min

Ready

120

min

Trans-fat Free
 

Ingredients

1 cup graham cracker crumbs
*
½ cup almonds
ground
¼ cup butter
melted
1 ½ pounds cream cheese
room temperature
1 ¼ cups sugar
1 teaspoon salt
¼ cup all-purpose flour
sifted
5 large eggs
separated
2 tablespoons lemon juice
1 teaspoon vanilla extract
½ teaspoon almond extract
*
1 cup sour cream

Directions

Mix together the crumbs, nuts, and melted butter.

Pack onto the bottom of a greased 10-inch spring form pan.

Chill 30 minutes.

Beat together the cheese, 1 cup of the sugar, and the salt.

Add the flour and egg yolks, one at a time, beating until very smooth.

Beat in the lemon juice, vanilla, almond extract and sour cream.

Beat the egg whites until soft peaks form, then gradually beat in the remaining sugar until stiff but not dry; fold into the cheese mixture.

Slowly pour into the prepared chilled spring form pan.

Bake in a preheated 325 degree F. oven 1¼ hours. Open the oven door, turn off the oven, and leave the cake to cool for 1 hour.

Remove from oven and finish cooling on a cake rack, then chill at least an hour before removing the sides of the pan.

Serves 10 - 12.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 397g (14.0 oz)
Amount per Serving
Calories 128067% of calories from fat
 % Daily Value *
Total Fat 96g 148%
Saturated Fat 55g 274%
Trans Fat 0g
Cholesterol 507mg 169%
Sodium 1340mg 56%
Total Carbohydrate 28g 28%
Dietary Fiber 2g 8%
Sugars g
Protein 53g
Vitamin A 67% Vitamin C 7%
Calcium 28% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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