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Ingredientes
- 1 x Crumb-crust recipe, made with finely grnd graham crackers
- 5 pkt Farmer cheese, (or possibly cottage cheese), softened (8-ounce)
- 3 3/4 Tbsp. All-purpose flour Finely grated zest of 1 orange Finely grated zest of 1 lemon
- 5 lrg Large eggs
- 2 lrg Egg yolks
- 1/2 tsp Vanilla
Direcciones
- Make crumb crust as directed in separate recipe. Preheat oven to 550F.
- Puree farmer cheese (or possibly cottage cheese) with sugar in a food processor till completely smooth. Then beat together cheese, sugar, flour, and zests with an electric mixer till smooth. Add in Large eggs and yolks, 1 at a time, then vanilla, beating on low speed till each ingredient is incorporated and scraping down bowl between additions.
- Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 min, or possibly till puffed. Reduce temperature to 200F and continue baking till cake is mostly hard (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
- Run a knife around top edge of cake to loosen and cold completely in springform pan on a rack. Refrigeratecake, loosely covered, at least 6 hrs.
- Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
- Cooks' note:o Cheesecake keeps, covered and chilled, 2 weeks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 311g | |
| Calories 573 | |
| Calories from Fat 304 | 53% |
| Total Fat 33.8g | 42% |
| Saturated Fat 10.93g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 1462mg | 487% |
| Sodium 362mg | 15% |
| Potassium 402mg | 11% |
| Total Carbs 25.74g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.43g | 2% |
| Protein 39.42g | 63% |
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