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Sour Cream Cheesecake Recipe
|Shortbread cookie crumbs||1 1⁄2 Cup (24 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs), melted|
|Cottage cheese||12 Ounce|
|Lemon juice||1 Tablespoon|
|Grated lemon rind||1⁄4 Teaspoon|
|Egg||1 , beaten|
|Sifted confectioner's sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄8 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3453 Calories from Fat 2175
% Daily Value*
Total Fat 250 g384.3%
Saturated Fat 146.2 g731%
Trans Fat 0 g
Cholesterol 892.4 mg
Sodium 2459.3 mg102.5%
Total Carbohydrates 252 g84.1%
Dietary Fiber 0.19 g0.77%
Sugars 121.8 g
Protein 67 g133.2%
Vitamin A 149.8% Vitamin C 17.6%
Calcium 61.9% Iron 10.3%
*Based on a 2000 Calorie diet
Combine crumbs and butter; mix well.
Press mixture firmly over bottom of prepared pan.
Drain cottage cheese well; place in blender or food-processor container.
Blend until free of large lumps.
Combine cottage cheese, lemon juice, lemon rind, egg, sugar, and vanilla in mixing bowl; mix well.
Fold in sour cream.
Spoon mixture evenly over crumb mixture; smooth the top.
Can pipe with 1/4 recipe Basic Cream-Puff Pastry, if desired.
Bake at 350Â°F about 50 minutes or until cheese cake tests done.
You can add 1/4 cup chocolate chips or raisins to cheese mixture before baking, if desired.