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Creamy Cheesecake Recipe
|Corn flakes/11/2 cups packaged corn flake crumbs||6 Cup (96 tbs)|
|Soft butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cream cheese||24 Ounce|
|Sweetened condensed milk||15 Ounce|
|Sour cream||1 Cup (16 tbs)|
|Confectioners sugar||1 Tablespoon|
|Vanilla flavoring||1 Teaspoon|
|Grated orange rind/Grated lemon rind||1 Teaspoon|
Serving size: Complete recipe
Calories 6080 Calories from Fat 3490
% Daily Value*
Total Fat 397 g610.1%
Saturated Fat 226.1 g1130.7%
Trans Fat 0 g
Cholesterol 2021.1 mg
Sodium 5914.9 mg246.5%
Total Carbohydrates 547 g182.2%
Dietary Fiber 6.2 g24.7%
Sugars 347.1 g
Protein 116 g231.8%
Vitamin A 363.7% Vitamin C 117.9%
Calcium 226.1% Iron 292.6%
*Based on a 2000 Calorie diet
Combine corn flake crumbs, butter and sugar; mix well.
Reserve 1/2 crumbs mixture for topping; press remainder evenly and firmly into bottom of 10-inch spring form pan.
Using electric mixer, combine cheese and milk.
Increase speed while adding egg yolks, one at a time, beating well after each addition until mixture is very smooth.
Decrease speed slightly and add sour cream, sugar, vanilla and orange rind.
Beat egg whites with salt until stiff but not dry; fold into cheese mixture.
Pour into crumb-lined pan; top with reserved crumbs mixture.
Bake in slow oven (300°F.) about 11/2 hours, or until knife inserted near center comes out clean.
Cool in oven with door open.
Do not remove from pan until completely cold.
Garnish with sweetened sliced strawberries, if desired.