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Add a photoRaciónes: 12
Ingredientes
- 1Â 1/2 c. finely-grnd graham crackers or possibly cookies
- Â Â such as chocolate or possibly vanilla wafers or possibly
- Â Â gingersnaps - (abt 5 ounce)
- 5 Tbsp. unsalted butter melted, plus
- Â Â butter to grease springform pan
- 1/3 c. sugar
- 1/8 tsp salt
- 2 lb cream cheese
- 1 c. sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 4 x Large eggs
Direcciones
- For the crust, stir together crust ingredients and press onto bottom and 1-inch up side of a buttered 24-centemeter springform pan. Fill immediately or possibly refrigerateup to 2 hrs.
- Preheat oven to 325 degrees. For the filling, use your mixers lowest speed. Using a paddle attachment, if your mixer has one, beat the cream cheese smooth, no more than 30 seconds. Stop the mixer and scrape the bowl and beater (or possibly paddle). Add in the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape. Add in the vanilla, lemon juice, and 1 egg at a time; mix only till absorbed, no more than 30 seconds each. Stop and scrape after each addition.
- Wrap aluminum foil around the bottom of the springform pan so it comes at least 1-inch up the sides. Pour the filling into the pan over the crust. Place the pan in a jelly-roll or possibly roasting pan and pour hot water into the pan to a depth of 1/2-inch.
- Bake cheesecake for about 60 min, or possibly till lightly colored and hard except for the very center. Remove from the pan of warm water.
- Remove the foil and cold completely on a rack. Wrap the cheesecake in plastic or possibly foil and refrigerateovernight before unmolding.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 12 servings | |
| Calories 607 | |
| Calories from Fat 379 | 62% |
| Total Fat 42.97g | 54% |
| Saturated Fat 23.45g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 544mg | 23% |
| Potassium 186mg | 5% |
| Total Carbs 48.49g | 13% |
| Dietary Fiber 1.0g | 3% |
| Sugars 31.74g | 21% |
| Protein 8.78g | 14% |
