PHILADELPHIA 3-STEP CHEESECAKE - 500,000+ RECIPES, MEAL ...
"A Simple, Delicious Cheesecake Recipe"
Total Time 30 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 5
Steps:
- "Preheat oven to 325F. Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Use regular-size graham cracker crust pie tin (store-bought or homemade). Add eggs; mix just until blended. Pour into regular sized crust -- You can use a store bought crust or bake your own. Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Keep leftover cheesecake in refrigerator. Top with sliced strawberries!"
Nutrition Facts : Calories 413 calories, FatContent 18.7029575 g, CarbohydrateContent 52.37483125 g, CholesterolContent 287.75 mg, FiberContent 0.39899999499321 g, ProteinContent 10.1937825 g, SaturatedFatContent 7.08624125 g, ServingSize 1 1 Serving (143g), SodiumContent 243.306125 mg, SugarContent 51.9758312550068 g, TransFatContent 2.340027 g
CREAM CHEESE CHEESECAKE RECIPE - FOOD.COM
This is a cream cheese and sour cream cheesecake. I don't bake it in a water bath, since I prefer a crisp crust.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 1 9inch cheesecake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F.
- Lightly brush the inside of a 9-inch pie or cake pan and the outside of a smaller pan with some of the melted butter.
- In the bowl of a food processor, combine the crumbs and remaining butter.
- Pat the mixture evenly into the pan and press it down with the bottom of the smaller pan.
- Bake until firm and lightly browned, about 15 minutes.
- Cool on a wire rack.
- In the bowl of a mixer fitted with the whisk attachment, beat the cream cheese and sugar for 2 minutes.
- Add the eggs one at a time, scraping down the sides of the bowl frequently.
- Beat in the lemon zest, vanilla and salt.
- Fold in the sour cream by hand.
- Scrape the filling into the crust and smooth the top.
- Bake until the cake is barely set, about 45 minutes.
- Cool in the pan on a wire rack, then cover and refrigerate for at least 3 hours or overnight.
Nutrition Facts : Calories 383.8, FatContent 31.8, SaturatedFatContent 19.5, CholesterolContent 155.5, SodiumContent 227.9, CarbohydrateContent 19.3, FiberContent 0, SugarContent 17, ProteinContent 6.7
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