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Yummy Cheesecake

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Recipe

This is a very dense, creamy, rich cheesecake.

 

Yield

servings

Prep

30 min

Cook

60 min

Ready

8 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
32 ounces cream cheese
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16 ounces sour cream
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1 teaspoon vanilla extract
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1 ½ cups sugar
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¼ pound butter
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2 tablespoons cornstarch
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1 teaspoon lemon juice
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5 large eggs
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Ingredients

Amount Measure Ingredient Features
924.8 ml/g cream cheese
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462.4 ml/g sour cream
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5 ml vanilla extract
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355 ml sugar
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113.4 g butter
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3E+1 ml cornstarch
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5 ml lemon juice
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5 large eggs
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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 165073% 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?
 

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