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Creamy Cheesecake

 

28

Yield

1

cake

Prep

20

min

Cook

45

min

Ready

5

hrs

Trans-fat Free
 

Ingredients

4 packages cream cheese
2 large eggs
1 cup sugar
1 teaspoon vanilla extract
2 tablespoons cornstarch
1 cup sour cream
1 teaspoon almond extract
*
Crust
2 cups graham cracker crumbs
*
1 stick butter
melted
2 tablespoons sugar

Directions

For crust, mix the 2 tablespoon sugar with crumbs.

Add melted butter.

Place in a 9 inch springform pan.

Chill this crust in the freezer while you make the filling.

For the filling, preheat oven to 450℉ (230℃).

Beat the cream cheese with sugar, eggs, vanilla and cornstarch.

Blend until very smooth.

Add the sour cream and almond extract.

Pour into the chilled crust.

Bake 10 minutes.

Reduce temperature to 200 and bake for 45 minutes more.

Now turn off the oven completely and leave cheesecake in with the door slightly ajar for 2 or 3 more hours.

Chill.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 95265% of calories from fat
 % Daily Value *
Total Fat 68g 105%
Saturated Fat 42g 208%
Trans Fat 0g
Cholesterol 285mg 95%
Sodium 573mg 24%
Total Carbohydrate 25g 25%
Dietary Fiber 1g 2%
Sugars g
Protein 25g
Vitamin A 47% Vitamin C 1%
Calcium 17% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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