CHEESECAKE RECIPE WITH 2 PACKAGE OF CREAM CHEESE RECIPES

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PHILADELPHIA 3-STEP CHEESECAKE - 500,000+ RECIPES, MEAL ...



Philadelphia 3-step Cheesecake - 500,000+ Recipes, Meal ... image

"A Simple, Delicious Cheesecake Recipe"

Total Time 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 5

2 packages Cream cheese softened
1/2 cup Sugar
1/2 teaspoon Vanilla
2 Eggs
1 6-oz Graham cracker crust

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



Cream Cheese Cheesecake Recipe - Food.com image

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

1/2 cup unsalted butter, melted
1 1/2 cups fine cookie crumbs (use graham crackers, vanilla or chocolate wafers, gingersnaps or shortbread cookies)
2 (10 ounce) packages cream cheese, at room temperature
1 cup sugar
4 large eggs
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups sour cream, at room temperature

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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