Cup Custard Cheesecake Recipe
Ingredients
| Vanilla pound cake crumbs | 1⁄2 Cup (8 tbs) | |
| Cream cheese | 1 1⁄2 Pound, softened | |
| Sugar | 1 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Vanilla | 1⁄2 Teaspoon | |
| Egg | 4 |
Nutrition Facts
Serving size: Complete recipe
Calories 3959 Calories from Fat 2438
% Daily Value*
Total Fat 277 g425.9%
Saturated Fat 144.5 g722.7%
Trans Fat 0 g
Cholesterol 1657.7 mg552.6%
Sodium 3001.6 mg125.1%
Total Carbohydrates 312 g104.1%
Dietary Fiber 1.5 g6.2%
Sugars 258.8 g
Protein 71 g142.4%
Vitamin A 200.1% Vitamin C
Calcium 80.4% Iron 35.2%
*Based on a 2000 Calorie diet
Directions
Grease the bottom and sides of a 7-inch cheesecake pan.
Sprinkle crumbs evenly over bottom.
In a large bowl, using an electric mixer, beat together cream cheese, sugar, cornstarch and vanilla until soft and fluffy.
Add eggs and mix until just combined.
Pour into prepared pan and bake in a water bath at 325° for 50-60 minutes or until top is nicely browned and center is slightly puffed.
Remove from water bath.
Cool at room temperature at least 1 1/2 hours before unmolding.
To unmold, invert onto a flat pan and invert again onto serving dish.
Refrigerate overnight before cutting.
Chef
