CookEatShare is also available in English
Cerrar

Receta Bookbinders' Cheesecake

click to rate
0 votos | 992 views
Raciónes: 12

Ingredientes

Cost per serving $2.43 view details

Direcciones

  1. Preheat oven to 325
  2. Generously butter bottom and inside rim of a 12-inch springform pan.
  3. Sprinkle bottom proportionately with crumbs.
  4. Place cream cheese in the large bowl of an electric mixer. Beat on medium speed till fluffy. Gradually beat in sugar till well blended. Mixing well after each addition, beat in Large eggs one at a time.
  5. When smooth and creamy, add in vanilla, lemon juice, lemon zest and salt.
  6. Blend well. Pour into prepared pan.
  7. Bake on center rack of preheated oven till hard around edges and soft in the center, about 1 1/2 hrs.
  8. Loosen cake from rim of pan immediately. Cold to room temperature before removing rim of pan.
  9. Chill (or possibly freeze) and wrap to seal unless serving same day. Cut while very cool (if frzn, thaw for about 1/2 hour) and place on serving plates. Allow to stand a few min to hot slightly before serving.
  10. Suggestion: If you like, serve with large fresh strawberries and a glaze of strained apricot preserves the way they do at Bookbinders' in Virginia.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 226g
Recipe makes 12 servings
Calories 747  
Calories from Fat 507 68%
Total Fat 57.54g 72%
Saturated Fat 31.43g 126%
Trans Fat 0.0g  
Cholesterol 293mg 98%
Sodium 604mg 25%
Potassium 267mg 8%
Total Carbs 47.32g 13%
Dietary Fiber 0.4g 1%
Sugars 40.71g 27%
Protein 13.3g 21%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment