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Sun-Sational Cheesecake

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Submitted by BRIHOLIO

YIELD

1 cake

PREP

20 min

COOK

50 min

READY

1 hrs

Ingredients

Base
1 237
3 45
TABLESPOONS ML SUGAR
3 45
TABLESPOONS ML MARGARINE
melted
Body
3 3
PACKAGES PACKAGES CREAM CHEESE
1 237
CUP ML SUGAR
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
2 3E+1
TABLESPOONS ML LEMON JUICE
1 15
TABLESPOON ML LEMON ZEST
grated
½ 2.5
TEASPOON ML VANILLA EXTRACT
4 4
LARGE LARGE EGGS
Topping
¾ 177
CUP ML SUGAR
2 3E+1
TABLESPOONS ML CORNSTARCH
½ 118
CUP ML WATER
cold
¼ 59
CUP ML LEMON JUICE

Directions

Combine crumbs, sugar and margarine; press onto bottom of 9- inch springform pan.

Bake at 325℉ (160℃). for 10 minutes.

Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended.

Add three eggs, one at a time, mixing well after each addition.

Beat in remaining egg white; reserve yolk for glaze.

Pour over crust.

Bake at 450℉ (230℃). 10 minutes.

Reduce oven temperature, continue baking 30 minutes.

Loosen cake from rim of pan; cool before removing rim of pan.

Combine sugar and cornstarch in saucepan; stir in water and juice.

Cook, stirring constantly, until clear and thickened. Beat reserved egg yolk in small bowl.

Add small amount of hot mixture to yolk.

Return to mixture in saucepan; cook 3 minutes, stirring constantly.

Cool slightly. Spoon over cheesecake; chill.

Garnish with lemon and lime slices and fresh mint, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 285g (10.1 oz)
Amount per Serving
Calories 816 40% from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 282mg 94%
Sodium 420mg 18%
Total Carbohydrate 38g 38%
Dietary Fiber 1g 3%
Sugars g
Protein 25g
Vitamin A 30% Vitamin C 21%
Calcium 9% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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