| 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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