| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Infood02 | 1 | servings | |
INGREDIENTS
| 1 | c | Graham-cracker crumbs |
| 2 | tb | Confectioners' sugar |
| 4 | tb | Butter; melted |
| 4 | pk | Cream cheese; (8 ounces each) |
| 2 | c | Granulated sugar |
| 8 | Eggs; separated | |
| 2 | c | Sour cream |
| 2 | tb | Vanilla extract |
INSTRUCTIONS
GRAHAM-CRACKER CRUST CHEESECAKE In a small bowl, combine all Graham-Cracker Crust ingredients until well mixed. Press evenly into bottom of a 10-inch springform pan. Refrigerate. Preheat oven to 350 degrees. To prepare the filling, in a large bowl, and using an electric mixer, cream the cheese. Add sugar and mix well. Add egg yolks one at a time. Scrape down bowl and mix again. Mix in sour cream and vanilla. In a separate bowl, beat egg whites until stiff. Fold egg whites into cream-cheese mixture. Pour into crust. (For best results, place pan in a roasting pan half-filled with boiling water) Bake for 1 hour and 20 minutes, or until cake is golden brown and firm. Cool in the oven with the door half open for 1 hour, then remove and refrigerate overnight. Converted by MC_Buster. Per serving: 6779 Calories (kcal); 501g Total Fat; (65% calories from fat); 129g Protein; 456g Carbohydrate; 2842mg Cholesterol; 3903mg Sodium Food Exchanges: 0 Grain(Starch); 16 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 91 1/2 Fat; 27 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #INF179 Converted by MM_Buster v2.0n.
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