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Super Double-Cream Cheesecake

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Submitted by pamela77

YIELD

10 servings

PREP

30 min

COOK

45 min

READY

1 hrs

Ingredients

Crust
1 1
¼ 59
CUP ML SUGAR
1 5
TEASPOON ML CINNAMON
ground
1 1
PINCH PINCH SALT *
6 9E+1
TABLESPOONS ML BUTTER
unsalted, melted
Filling
24 693.6
OUNCES ML/G CREAM CHEESE
softened
158
CUP ML SUGAR
½ 2.5
TEASPOON ML SALT
3 3
LARGE LARGE EGGS
3 7.1E+2
CUPS ML SOUR CREAM
1 15
TABLESPOON ML LEMON JUICE
fresh
1 ½ 23
TABLESPOONS ML BOURBON
or dark rum
1 5
TEASPOON ML VANILLA EXTRACT
2 3E+1
TABLESPOONS ML BUTTER
unsalted, melted

Directions

MAKE THE CRUST: In a food processor or blender, grind the cookies into moderately fine textured crumbs. Add the sugar, cinnamon and salt and process briefly to blend.

Transfer to a bowl, pour the butter over the crumbs and toss with a fork to moisten evenly. Gently press the crumbs evenly over the bottom and sides of a 9-inch springform pan.

PREPARE THE CHEESECAKE FILLING: Preheat the oven to 350℉ (180℃).

In a food processor, combine the cream cheese, sugar, salt and eggs; blend until smooth, scraping down the sides of the container as necessary.

Add the sour cream (see note), lemon juice, bourbon, vanilla, butter, and blend. Pour the filling into the cookie crumb shell and bake in the middle of the oven for 45 minutes.

Turn off the oven, prop the oven door slightly open and allow the cake to rest in the oven for 1 hour. Cool on a rack and refrigerate for at least 8 hours.

Note: If the container of the food processor is not large enough, add only 1 cup of sour cream.

Pour about half the mixture into a mixing bowl; add the reamining 2 cups of sour cream to the processor and blend. Combine both batches in the mixing bowl and stir to blend.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 572 78% from fat
 % Daily Value *
Total Fat 49g 76%
Saturated Fat 31g 153%
Trans Fat 0g
Cholesterol 194mg 65%
Sodium 446mg 19%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 0%
Sugars g
Protein 19g
Vitamin A 35% Vitamin C 2%
Calcium 15% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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