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Spanish Cheesecake

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Recipe

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Yield

12 servings

Prep

20 min

Cook

40 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 pound cream cheese
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1 ½ cups sugar
granulated
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2 large eggs
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½ teaspoon cinnamon
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1 teaspoon lemon zest
grated
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¼ cup unbleached all-purpose flour
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½ teaspoon salt
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1 x powdered sugar
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3 tablespoons butter
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Ingredients

Amount Measure Ingredient Features
453.6 g cream cheese
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355 ml sugar
granulated
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2 large eggs
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2.5 ml cinnamon
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5 ml lemon zest
grated
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59 ml unbleached all-purpose flour
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2.5 ml salt
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1 x powdered sugar
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45 ml butter
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Directions

Preheat the oven to 400℉ (200℃).

In a large mixing bowl, cream the cheese, 1 tablespoon of the butter and the sugar.

Do not beat. Stir in the eggs, one at a time, beating well after each addition.

Add the cinnamon, lemon rind, flour, and salt; blend well.

Butter the pan with the remaining 2 tablespoons of butter, using your fingers to spread the butter completely.

Pour the mixture into the prepared pan and bake for 12 minutes at 400℉ (200℃)., then reduce the temperature to 350℉ (180℃). and bake for another 25 to 30 minutes.

The knife should come out clean.

Cool the cake to room temperature, then sprinkle with confectioners' sugar.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

What kind of pan?

anonymous   

there is no crust so I've always used a pie pan

anonymous

I love this cheesecake and it's super easy to make! I've been making it for years. It's so sweet and dense, it's like candy! It's always a hit at pot luck parties at work!

 

 

Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 27555% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 242mg 10%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 1%
Sugars g
Protein 8g
Vitamin A 13% Vitamin C 0%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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