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The Best Cheese Cake

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Submitted by nursey

YIELD

1 cake

PREP

20 min

COOK

35 min

READY

70 min

Ingredients

Crust
2 ½ 591
1 113
STICK G MARGARINE *
½ 118
CUP ML SUGAR
Cake
8 8
LARGE LARGE EGGS
separated
1 ½ 355
CUPS ML SUGAR
4 6E+1
TABLESPOONS ML LEMON JUICE
2 1E+1
TEASPOONS ML VANILLA EXTRACT
32 924.8
OUNCES ML/G CREAM CHEESE
Topping
16 462.4
OUNCES ML/G SOUR CREAM
4 6E+1
TABLESPOONS ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT

Directions

In a bowl place graham cracker crumbs, margarine and sugar.

Press into bottom and sides of 9 x 13 inch pan.

Place in refrigerator while mixing cheesecake.

Beat egg yolks and sugar until blended.

Add lemon juice, vanilla and cream cheese.

Beat until smooth.

Beat egg whites until stiff.

Fold in by hand to the cheese mixture.

Pour int o crust.

Bake in preheated oven at 375℉ (190℃) F for 25 to 30 minutes until firm in middle.

Take out of oven and let cool for 15 minutes.

Spread topping on cheesecake.

Sprinkle cinnamon and nutmeg on top.

Return to oven for 5 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 575g (20.3 oz)
Amount per Serving
Calories 1714 61% from fat
 % Daily Value *
Total Fat 116g 179%
Saturated Fat 69g 345%
Trans Fat 0g
Cholesterol 727mg 242%
Sodium 1002mg 42%
Total Carbohydrate 46g 46%
Dietary Fiber 1g 3%
Sugars g
Protein 70g
Vitamin A 87% Vitamin C 13%
Calcium 38% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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