Spanish Cheesecake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Spanish | Cakes, Cheese, Desserts | 10 | Servings |
INGREDIENTS
| None | ||
| 1 | lb | Cream Cheese |
| 1 1/2 | c | Sugar, Granulated |
| 2 | Eggs, Large | |
| 1/2 | t | Cinnamon, Ground |
| 1 | t | Lemon Rind, Grated |
| 1/4 | c | Unbleached Flour |
| 1/2 | t | Salt |
| Confectioners' Sugar | ||
| 3 | T | Butter |
INSTRUCTIONS
Preheat the oven to 400 degrees F. In a large mixing bowl, cream the cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs, one at a time, beating well after each addition. Add the cinnamon, lemon rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb of butter, using your fingers to spread the butter completely. Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes. The knife should come out clean. Cool the cake to room temperature, then sprinkle with confectioners' sugar. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 328
Calories From Fat: 176
Total Fat: 20g
Cholesterol: 96.3mg
Sodium: 276.9mg
Potassium: 82.5mg
Carbohydrates: 34.4g
Fiber: <1g
Sugar: 31.5g
Protein: 4.3g