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Cheesecake (Belgian)

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Recipe

A moist cheesecake with a wonderful crust.

 

Yield

6 servings

Prep

10 min

Cook

45 min

Ready

5 hrs
Trans-fat Free, High Fiber, Sugar-Free

Ingredients

Amount Measure Ingredient Features
Crust
2 cups rolled oats
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cup brown sugar
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Filling
½ cup butter
unsalted, at room temperature
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11 ounces cream cheese
at room temperature
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3 large eggs
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¾ cup cottage cheese
small-curd
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1 teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
Crust:
473 ml rolled oats
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158 ml brown sugar
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Filling:
118 ml butter
unsalted, at room temperature
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317.9 ml/g cream cheese
at room temperature
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3 large eggs
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177 ml cottage cheese
small-curd
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5 ml vanilla extract
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Directions

Preheat oven to 350℉ (180℃).

Mix crust ingredients with your hands until well blended.

Put the mixture in a 9-inch springform pan and form a crust, pushing it about 1½ inches up the sides of the pan.

Bake the crust about 10 minutes at 350℉ (180℃). and let it cool.

Beat (or mix) the filling ingredients, at very high speed, for seven minutes.

The mixture must be very smooth.

Put the filling in the baked crust.

You may want to re-form the crust slightly first.

Bake for 35 to 40 minutes at 350℉ (180℃).

The cheesecake is done when the filling is firm, but not dark (burned) on top.

Let it cool, then chill it.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 56064% from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 23g 114%
Trans Fat 0g
Cholesterol 205mg 68%
Sodium 302mg 13%
Total Carbohydrate 12g 12%
Dietary Fiber 6g 22%
Sugars g
Protein 32g
Vitamin A 26% Vitamin C 0%
Calcium 9% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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