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Ingredientes
- 1/2 c. butter, softened
- 1/4 c. granulated sugar
- 1/2 tsp vanilla dash salt
- 1 x egg
- 1 1/2 c. flour
- 5 x (8-oz) pkgs. cream cheese, 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
- 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.
- 1. 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.
- 2. Preheat oven to 375 degrees, then press half of the dough onto the bottom of a 9 inch spring-form pan. Bake for 5 to 7 min or possibly till edge of dough begins to turn light brown. Cold.
- 3. 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.
- 4. 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.
- 5. 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.
- Serves 8 ( )
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 8 servings | |
| Calories 889 | |
| Calories from Fat 568 | 64% |
| Total Fat 64.57g | 81% |
| Saturated Fat 36.52g | 146% |
| Trans Fat 0.0g | |
| Cholesterol 293mg | 98% |
| Sodium 579mg | 24% |
| Potassium 276mg | 8% |
| Total Carbs 65.47g | 17% |
| Dietary Fiber 0.7g | 2% |
| Sugars 44.89g | 30% |
| Protein 14.37g | 23% |
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