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|Graham cracker crumbs||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs), melted|
|Cream cheese||24 Ounce, softened (3 Packages, 8 Ounce Each)|
|Sugar||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Vanilla extract||1 Tablespoon|
|Sour cream||1 Cup (16 tbs) (For Topping)|
|Sugar||3 Tablespoon (For Topping)|
|Fresh berries||2 Cup (32 tbs) (For Garnishing)|
Serving size: Complete recipe
Calories 5457 Calories from Fat 3615
% Daily Value*
Total Fat 411 g631.6%
Saturated Fat 233.4 g1167.1%
Trans Fat 0 g
Cholesterol 1804.1 mg
Sodium 2834.5 mg118.1%
Total Carbohydrates 395 g131.7%
Dietary Fiber 12.1 g48.4%
Sugars 358.8 g
Protein 71 g142.1%
Vitamin A 282.8% Vitamin C 118.1%
Calcium 119.9% Iron 33.3%
*Based on a 2000 Calorie diet
For the crust.
In a medium-size bowl, stir together the graham cracker crumbs, sugar, and butter until moistened.
Press the crumbs into only the bottom of a 10 x 3-inch springform pan.
For the filling.
In a food processor, process the cream cheese and sugar together until smooth.
(Or beat together on medium speed with an electric mixer.) Add the eggs one at a time, processing after each addition.
Add the sour cream, lemon juice, and vanilla.
Process until well blended.
Pour the filling into the crust and spread evenly in the pan.
Bake for 1 hour and 15 minutes, or until the top is set.
For the topping.
Combine the sour cream and sugar.
Spread the mixture over the cheesecake immediately after removing from the oven.
Return the cake to oven for 5 minutes to set.
Cool the cake on a wire rack, then cover and chill thoroughly in the refrigerator.
Just before serving, transfer the cake to a serving platter.
Remove the pan sides.
Top with berries.