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Sara Lee Original Cream Cheesecake

 

153

Yield

1

cake

Prep

20

min

Cook

60

min

Ready

80

min

Trans-fat Free
 

Ingredients

Crust
1 ½ cups graham cracker crumbs
fine
*
¼ cup sugar
granulated
½ cup butter
softened
Filling
1 pound cream cheese
1 cup sour cream
2 tablespoons cornstarch
1 cup sugar
granulated
2 tablespoons butter
softened
1 teaspoon vanilla extract
or flavor
Topping
¾ cup sour cream
¼ cup powdered sugar

Directions

Preheat oven to 375℉ (190℃).

For crust combine crumbs, sugar and butter and mix well.

Press firmly into 9 inch pie-pan covering bottom only.

Bake for 8 min., or until the edges are slightly brown.

Reduce oven to 350℉ (180℃). For filling, combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix until sugar has dissolved. Add the butter and vanilla and blend until smooth. Be careful not to overmix, or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake for 30 to 35 min., or until knife inserted 1 inch from edge comes out clean. Cool 1 hr. For topping, mix sour cream and powdered sugar. Spread mixture over top of cooled cheesecake. Chill or freeze until ready to eat.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 325g (11.5 oz)
Amount per Serving
Calories 119768% of calories from fat
 % Daily Value *
Total Fat 90g 139%
Saturated Fat 56g 282%
Trans Fat 0g
Cholesterol 245mg 82%
Sodium 663mg 28%
Total Carbohydrate 30g 30%
Dietary Fiber 0g 2%
Sugars g
Protein 26g
Vitamin A 61% Vitamin C 2%
Calcium 23% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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