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Yummy Cheesecake

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Submitted by 04rn

This is a very dense, creamy, rich cheesecake.

YIELD

servings

PREP

30 min

COOK

60 min

READY

8 hrs

Ingredients

32 924.8
OUNCES ML/G CREAM CHEESE
16 462.4
OUNCES ML/G SOUR CREAM
1 5
TEASPOON ML VANILLA EXTRACT
1 ½ 355
CUPS ML SUGAR
¼ 113.4
POUND G BUTTER
2 3E+1
TABLESPOONS ML CORNSTARCH
1 5
TEASPOON ML LEMON JUICE
5 5
LARGE LARGE EGGS

Directions

Let the cream cheese, sour cream and butter come to room temperature for one hour or mash ingredients together.

Blend all ingredients with a mixer except for the eggs.

Beat each egg individually into the batter.

Pour into a 10 inch greased springform pan.

Place pan into a larger roasting pan that has been half-filled with hot water.

Bake at 375℉ (190℃) F in a preheated oven for 1 hour.

When cool place in refrigerator overnight.

The cheesecake becomes more dense as it cools.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 516g (18.2 oz)
Amount per Serving
Calories 1650 73% from fat
 % Daily Value *
Total Fat 134g 206%
Saturated Fat 82g 410%
Trans Fat 0g
Cholesterol 630mg 210%
Sodium 997mg 42%
Total Carbohydrate 30g 30%
Dietary Fiber 0g 0%
Sugars g
Protein 58g
Vitamin A 97% Vitamin C 3%
Calcium 36% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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