| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 11 | Graham crackers ground fine | |
| 1/3 | c | Softened usalted butter |
| 1/3 | c | Sugar |
| 1/8 | t | Salt |
| 3 | 8 oz cream cheese * | |
| 4 | Eggs, beaten lightly | |
| 1 | t | Vanilla |
| 1 | c | Sugar |
| 16 | oz | Container sour cream ** |
| 1 | T | Sugar |
| 1 | t | Vanilla |
| hours. |
INSTRUCTIONS
(April 1996 Gourmet) Preheat oven to 350. Make crust: In a bowl, stir together crust ingredients. Sprinkle the crumbs into a 9 inch springform pan and press evenly over bottom and up the sides about 1 1/2 inches. Make filling: with an electric mixer beat cream cheese until fluffy and add eggs a little at a time. Beat in vanilla and sugar until just combined. Pour filling into crust and bake in the middle of the oven for 45 min. Transfer cake to a rack and let stand 5 min. Leave oven on. Make topping: stir together topping ingredients. Gently spread over top of cake and return to oven. Bake cake for 10 min. Remove from oven and let cool completely. Cover with plastic wrap and refrigerate overnight. Remove cake from refrigerator and let stand at room temperature 30 min. Serve with strawberries if desired. *) I used yogurt cheese made from fatfree yogurt and left to drain for **) I used lf sour cream. Posted to Digest eat-lf.v097.n227 by Nathalie Chiva <nathalie.chiva@ci.unil.ch> on Sep 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2385
Calories From Fat: 981
Total Fat: 111.3g
Cholesterol: 979.9mg
Sodium: 1074.7mg
Potassium: 971.5mg
Carbohydrates: 316.3g
Fiber: <1g
Sugar: 302.3g
Protein: 36.4g