Turn Off The Oven Cheesecake Recipe
Ingredients
| Crust | 1 | |
| Sugar | 2 Tablespoon | |
| Melted butter | 2 Tablespoon | |
| Graham cracker crumbs | 1 1⁄2 Cup (24 tbs) | |
| Cream cheese | 1 Pound, softened | |
| Sugar | 1 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Eggs | 3 | |
| Sour cream | 2 Cup (32 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 4805 Calories from Fat 3002
% Daily Value*
Total Fat 340 g522.4%
Saturated Fat 179.9 g899.5%
Trans Fat 0 g
Cholesterol 1437 mg479%
Sodium 3044.7 mg126.9%
Total Carbohydrates 394 g131.4%
Dietary Fiber 3.6 g14.5%
Sugars 269.9 g
Protein 63 g126.9%
Vitamin A 197.3% Vitamin C 6.9%
Calcium 106% Iron 40.8%
*Based on a 2000 Calorie diet
Directions
In a small bowl combine sugar, butter and graham cracker crumbs.
Use a fork or your fingers to mix ingredients together and sprinkle evenly over the bottom of a 9-inch spring form pan.
Set aside.
In a medium bowl put cream cheese, sugar and vanilla.
Beat with an electric mixer until mixture is fluffy and free of lumps.
Add eggs, one at a time, mixing until they just combine.
Add sour cream and mix until smooth.
Pour batter into prepared crust and bake at 375° for 30 minutes.
Without opening oven door, turn off the heat and leave cheesecake in oven for one hour more.
Remove from oven and refrigerate overnight.
Remove from spring form pan before serving.
Chef
