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Foolproof Cheesecake

 

42

Yield

1

servings

Prep

30

min

Cook

40

min

Ready

250

min

Trans-fat Free
 

Ingredients

Crust
¾ cup graham cracker crumbs
*
1 tablespoon sugar
1 tablespoon butter
melted
Filling
4 large eggs
1 cup sugar
1 teaspoon vanilla extract
24 ounces cream cheese
room temp
Topping
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract

Directions

Combine the crust ingredients in a mixing bowl.

Spread crust across the bottom of a 9 inch or 9½ inch springform pan.

Put the filling ingredients in a food processor; blender, or electric mixer bowl.

Process (or blend) until smooth then pour gently over the graham cracker crust.

Bake in a 375℉ (190℃) oven for 30 to 35 minutes or until done.

(The top will be brown and circular cracks will appear. If you shake the pan, the cheesecake should quiver slightly, as if it were custard. Do not overcook)

Take the cheesecake out of the oven. Leave the oven on.

In a mixing bowl, combine the sour cream topping ingredients and stir until blended.

Spread the sour cream topping over the top of the hot cheesecake.

Return cheesecake to the oven for 5 minutes.

Remove cheesecake from the oven.

Let cool on the counter for about one hour.

Refrigerate at least 3 hours, preferably overnight.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1616g (57.0 oz)
Amount per Serving
Calories 482869% of calories from fat
 % Daily Value *
Total Fat 372g 573%
Saturated Fat 227g 1133%
Trans Fat 0g
Cholesterol 1844mg 615%
Sodium 2804mg 117%
Total Carbohydrate 98g 98%
Dietary Fiber 1g 3%
Sugars g
Protein 188g
Vitamin A 273% Vitamin C 7%
Calcium 122% Iron 73%
* based on a 2,000 calorie diet How is this calculated?

 

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