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Ingredientes
- 1/2 c. butter softened
- 1/4 c. granulated sugar
- 1/2 tsp vanilla
- 1 dsh salt
- 1 x egg
- 1 1/2 c. flour
- 5 pkt cream cheese - (8 ounce ea) softened
- 1 1/3 c. sugar
- 2 tsp vanilla extract
- 2 tsp lemon juice
- 1/3 c. lowfat sour cream
- 2 Tbsp. flour
- 3 x Large eggs
Direcciones
- Leave the butter and cream cheese out of the refrigerator for 30 to 60 min to soften. Make the crust by creaming together butter, 1/4 c. sugar, 1/2 tsp. vanilla and salt. Add in 1 egg and mix well. Add in 1 1/2 c. flour and stir well to combine.
- Preheat oven to 375 degrees, then press half of the dough onto the bottom of a 9-inch springform pan. Bake for 5 to 7 min or possibly till edge of dough begins to turn light brown. Cold.
- When the pan has cooled, take the remaining dough and press it around the inside edge of the pan. Do not go all the way up to the top though. Leave about a 1/2-inch margin from the top of the pan.
- Crank oven up to 500 degrees. Combine cream cheese, 1 1/3 c. sugar, 2 tsp. vanilla and lemon juice with an electric mixer in a large bowl till smooth. Fold in lowfat sour cream and 2 Tbsp. flour. Add in the Large eggs and mix on slow speed till combined.
- Pour cream cheese filing into the pan and bake at 500 degrees for 10 min. Reduce heat to 350 and bake for 30 to 35 min more, or possibly till the center is hard. Cover and cold in refrigerator for several hrs or possibly overnight before serving.
- This recipe yields 8 servings.
- Comments: Carnegie Deli's huge pastrami sandwiches were selected as the best in New York by New York Magazine in 1975, but it's the cheesecakes, that can be shipped anywhere in the country, which really put this famous deli on the map. The secret to cloning a traditional New York cheesecake is in creating the perfect not-too-sweet sugar cookie crust, and varying the cooking temperature so which we get a nicely browned top. This clone for the best New York-style cheesecake around is our special tribute this week to a great American city.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 404 | |
| Calories from Fat 141 | 35% |
| Total Fat 16.03g | 20% |
| Saturated Fat 9.18g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 143mg | 6% |
| Potassium 81mg | 2% |
| Total Carbs 59.7g | 16% |
| Dietary Fiber 0.7g | 2% |
| Sugars 40.34g | 27% |
| Protein 5.96g | 10% |
