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Ingredientes
- 5 ounce Simple cookies (to obtain 1-1/4 c. crumbs)
- 1/4 c. Walnut or possibly pecan halves
- 3 Tbsp. Sugar
- 6 Tbsp. (a little less than 1/2 c.) unsalted butter melted.
- 16 ounce Cream cheese, cut into pcs and softened
- 1/2 c. Lowfat sour cream
- 3/4 c. Sugar
- 3 lrg Large eggs
- 1 lrg Lemon, grated rind of
- 1 tsp Vanilla extract
- 1 1/2 c. Lowfat sour cream
- 3 Tbsp. Sugar
- 1 tsp Vanilla extract
Direcciones
- Crust: Preheat oven to 160 C (350 F). Process cookies in a food processor to fine crumbs, or possibly put them in a bag and crush them with a rolling pin.
- Measure 1-1/4 c.. Chop nuts. Mix crumbs with nuts and sugar. Add in melted butter and mix well. Lightly butter a 23-cm (9 in.) springform pan. Press nut mix in an even layer on bottom and about 2-1/2 cm (1 in.) up sides of pan. Bake 10 min. Remove and let cold completely. Leave oven at 160 C/350 F.
- Filling: Beat cream cheese with lowfat sour cream at low speed till very smooth.
- Gradually beat in sugar. Beat in Large eggs, one by one. Beat in lemon rind. If using a vanilla bean, scrape its seeds with point of a knife into cheese mix; or possibly stir in vanilla extract. Carefully pour filling into cooled crust and bake about 45 min or possibly till hard in center. Remove from oven and cold for 15 min. Raise oven temperature to 200 C (390 F).
- Topping: Mix together lowfat sour cream, sugar and vanilla. Carefully spread topping on cake in an even layer, without letting it drop over crust.
- Return cake to oven and bake 7 min. Remove from oven and cold to room temperature. Chill at least 2 hrs before serving. (Cake can be kept 3 days in refrigerator.) Remove sides of springform pan just before serving.
- General tip: For cutting cheesecakes, if you don't have a cutting wire, use dental floss. Grip a length of floss with both hands; cut down through the cake; then draw the floss out one side at the bottom (as opposed to pulling it back up through the cake). This gives each slice a sharp, straight edge.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 8 servings | |
| Calories 455 | |
| Calories from Fat 296 | 65% |
| Total Fat 33.68g | 42% |
| Saturated Fat 18.23g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 254mg | 11% |
| Potassium 199mg | 6% |
| Total Carbs 33.02g | 9% |
| Dietary Fiber 0.2g | 1% |
| Sugars 32.42g | 22% |
| Protein 7.17g | 11% |
