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Spanish Cheesecake

 

:)
376

Yield

12

servings

Prep

20

min

Cook

40

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

1 pound cream cheese
1 ½ cups sugar
granulated
2 large eggs
½ teaspoon cinnamon
1 teaspoon lemon zest
grated
¼ cup unbleached all-purpose flour
½ teaspoon salt
1 x powdered sugar
*
3 tablespoons butter

Directions

Preheat the oven to 400℉ (200℃).

In a large mixing bowl, cream the cheese, 1 tablespoon of the butter and the sugar.

Do not beat. Stir in the eggs, one at a time, beating well after each addition.

Add the cinnamon, lemon rind, flour, and salt; blend well.

Butter the pan with the remaining 2 tablespoons of butter, using your fingers to spread the butter completely.

Pour the mixture into the prepared pan and bake for 12 minutes at 400℉ (200℃)., then reduce the temperature to 350℉ (180℃). and bake for another 25 to 30 minutes.

The knife should come out clean.

Cool the cake to room temperature, then sprinkle with confectioners' sugar.

 

* not incl. in nutrient facts

Add review

 

 

Comments

What kind of pan?

over 3 years ago

there is no crust so I've always used a pie pan

I love this cheesecake and it's super easy to make! I've been making it for years. It's so sweet and dense, it's like candy! It's always a hit at pot luck parties at work!

over 3 years ago

Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 27555% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 242mg 10%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 1%
Sugars g
Protein 8g
Vitamin A 13% Vitamin C 0%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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