Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2 c. Graham Cracker Crumbs
- 1/2 c. Butter, 1 Stick
- 2 Tbsp. Sugar
- 5 pkt Cream Cheese, 8Oz Each
- 1/4 tsp Vanilla
- 3/4 tsp Grated Lemon Peel
- 1Â 3/4 c. Sugar
- 3 Tbsp. All-Purpose Flour
- 1/4 tsp Salt
- 4 x Large eggs
- 2 x Egg Yolks
- 1/4 c. Whipping Cream
- 1 c. Lowfat sour cream
- 2 Tbsp. Sugar
- 1/2 tsp Vanilla
Direcciones
- Preheat oven to 450 degrees. In a bowl place graham cracker crumbs, butter and 2 Tbsp. sugar, blend well. Press mix onto bottom and sides of a 9-inch spring-form pan. Refrigeratein freezer while preparing filling.
- Make filling. Let cream cheese stand at room temp to soften. Beat until creamy, add in vanilla and lemon peel. Mix sugar, flour, and salt, gradually blend into cheese. Add in Large eggs and egg yolks one at a time, beating after each just to blend. Gently stir in cream. Turn into crust lined pan. Bake at 450 degrees for 13 min, reduce heat to 300 degrees and bake 60 min, or possibly until knife inserted off center comes out clean.
- Make lowfat sour cream topping. Mix 1 c. lowfat sour cream, 2 Tbsp. sugar and 1/2 tsp. vanilla in a small bowl. Spread over top of cheesecake. Bake an additional 5 min.
- Remove from oven. Cold 1/2 hour, loosen sides of cheesecake from pan with a thin knife. After completely cooled, refrigeratein refrigerator over night.
- Remove sides of pan when ready to serve.
