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Foolproof Cheesecake

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Recipe

 

Yield

1 servings

Prep

30 min

Cook

40 min

Ready

250 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Crust
¾ cup graham cracker crumbs
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1 tablespoon sugar
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1 tablespoon butter
melted
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Filling
4 large eggs
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1 cup sugar
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1 teaspoon vanilla extract
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24 ounces cream cheese
room temp
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Topping
2 cups sour cream
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2 tablespoons sugar
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1 teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
Crust
177 ml graham cracker crumbs
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15 ml sugar
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15 ml butter
melted
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Filling
4 large eggs
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237 ml sugar
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5 ml vanilla extract
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693.6 ml/g cream cheese
room temp
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Topping
473 ml sour cream
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3E+1 ml sugar
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5 ml vanilla extract
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Directions

Combine the crust ingredients in a mixing bowl.

Spread crust across the bottom of a 9 inch or 9½ inch springform pan.

Put the filling ingredients in a food processor; blender, or electric mixer bowl.

Process (or blend) until smooth then pour gently over the graham cracker crust.

Bake in a 375℉ (190℃) oven for 30 to 35 minutes or until done.

(The top will be brown and circular cracks will appear. If you shake the pan, the cheesecake should quiver slightly, as if it were custard. Do not overcook)

Take the cheesecake out of the oven. Leave the oven on.

In a mixing bowl, combine the sour cream topping ingredients and stir until blended.

Spread the sour cream topping over the top of the hot cheesecake.

Return cheesecake to the oven for 5 minutes.

Remove cheesecake from the oven.

Let cool on the counter for about one hour.

Refrigerate at least 3 hours, preferably overnight.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1616g (57.0 oz)
Amount per Serving
Calories 482869% from fat
 % Daily Value *
Total Fat 372g 573%
Saturated Fat 227g 1133%
Trans Fat 0g
Cholesterol 1844mg 615%
Sodium 2804mg 117%
Total Carbohydrate 98g 98%
Dietary Fiber 1g 3%
Sugars g
Protein 188g
Vitamin A 273% Vitamin C 7%
Calcium 122% Iron 73%
* based on a 2,000 calorie diet How is this calculated?
 

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