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Add a photoRaciónes: 12
Ingredientes
- 4 pkt (8 ounce. ea) cream cheese
- 2 med Large eggs
- 1 c. Sugar, less 2 Tbsp.
- 1 tsp Vanilla
- 2 Tbsp. Cornstarch
- 1 c. Lowfat sour cream
- 1 tsp Almond extract
- 2 c. Graham cracker crumbs
- 1 stk of butter, melted
- 2 Tbsp. Sugar (from above c.)
Direcciones
- For crust: Mix the 2 Tablespoons sugar with crumbs. Add in melted butter. Place in a 9" springform pan. (Mix will go at least 1" up the sides.) Refrigeratethis crust in the freezer while you make the filling.
- Filling: Preheat oven to 450. Beat the cream cheese with sugar, Large eggs, vanilla and cornstarch. (A food processor works great for this.) Blend till very smooth. Add in the lowfat sour cream and almond extract.
- Pour into the chilled crust.
- Bake 10 min. Reduce temperature to 200 and bake for 45 min more.
- Now turn off the oven completely and leave cheesecake in with the door slightly ajar for 2 or possibly 3 more hrs.
- Chill.
- This is the creamiest cheesecake we've ever had!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 12 servings | |
| Calories 361 | |
| Calories from Fat 142 | 39% |
| Total Fat 16.01g | 20% |
| Saturated Fat 7.86g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 339mg | 14% |
| Potassium 109mg | 3% |
| Total Carbs 50.72g | 14% |
| Dietary Fiber 1.4g | 5% |
| Sugars 28.63g | 19% |
| Protein 4.05g | 6% |
