Creamy Cheesecake
28
28
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.
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?
