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CATEGORY CUISINE TAG YIELD
Dairy, Eggs 10 Servings

INGREDIENTS

Gingersnap Crust-
2 T Butter, softened
16 Gingersnap cookies OR 24
small ones crushed
Cheesecake-
2 lb Cream cheese, at room
temperature
5 Eggs
1 c Heavy cream
2/3 c Sour cream
2 T Flour
1 3/4 c Very fine sugar*
2 T Fresh lemon juice
1 t Vanilla

INSTRUCTIONS

You can sometimes find it in boxes, but do not use Confectioners'
sugar...regular sugar will work fine, but toss it in the blender to
make it finer.  Gingersnap crust: Mix butter and cookie crumbs and
press firmly in the  bottom of a 10" springform pan (I do not go up the
sides).  Cheesecake: Beat cream cheese until creamy. Add lemon juice
and  vanilla. Add eggs, one at a time, beating in each one well. Mix in
sugar and flour. (I mix the sugar and flour together first). Very
gently stir in the cream and sour cream.  Pour filling on top of crust.
Bake at 300°F for 50 minutes (sometime  I cook for 1 hour, as ovens
vary). Turn off oven, but leave the  cheesecake in the oven for 1 hour
longer, with the door closed. It  might crack on the top, but that does
not matter. Let cool a little  more, then put in the refrigerator,
UNcovered (it will sweat), and  let chill, then you may cover. Top with
your favorite pie  filling...or not.  Makes a large delicious
cake...Very moist. Don't worry if it's still a  little jiggly...it will
continue to set as it cools.  Recipe by: BJ Hughes (the Beeje)  Posted
to MC-Recipe Digest by "creedenites"  <creedenites@sprintmail.com> on
Feb 15, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 834
Calories From Fat: 463
Total Fat: 52.6g
Cholesterol: 239.5mg
Sodium: 605.3mg
Potassium: 383.1mg
Carbohydrates: 80.8g
Fiber: 1.2g
Sugar: 48.7g
Protein: 12.4g


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