Mom's Cheesecake With Sour Cream Topping
Recipe: #15659
November 05, 2014
Categories: Desserts, Cakes, Cheese, Christmas, Mothers Day, New Years Potluck, Romantic Dinner, Thanksgiving, Oven Bake, Cheesecake, Cream Cheese, Kosher Dairy, more
"I love the lighter flavor and texture of this cheesecake. This is not the super thick, rich cheesecake you find at restaurants nowadays. Mom served it with a sour-cream topping, that I've included here, but I like better without. This makes a small cheesecake, you can increase the recipe to 1 1/2 times for a 9" pie plate. By the way, I found out by accident that if I increase the cooking time, this tastes more like the dense NY style cheesecakes, but I still like Mom's way better."
Original is 6 servings
Ingredients
- CRUST
-
-
-
- FILLING
-
-
-
-
-
- OPTIONAL TOPPING
-
-
-
Nutritional
- Serving Size: 1 (422.6 g)
- Calories 923.6
- Total Fat - 59 g
- Saturated Fat - 28.5 g
- Cholesterol - 313.5 mg
- Sodium - 3888.7 mg
- Total Carbohydrate - 38 g
- Dietary Fiber - 0 g
- Sugars - 28.6 g
- Protein - 58.6 g
- Calcium - 126.1 mg
- Iron - 3 mg
- Vitamin C - 0.5 mg
- Thiamin - 2.5 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. Combine crumbs and sugar in bowl, stir in butter until moistened. Pat into a pie plate and press evenly along bottom and sides.
Step 2
Chill crust in fridge. Beat egg whites til stiff, set aside.
Step 3
Blend together cream cheese, sugar and vanilla. Add egg yolks and lemon juice, blend well. Fold in beaten egg whites, spread over cooled crust.
Step 4
Bake for 30 minutes, allow to cool completely.
Step 5
Stir topping ingredients together and spread over baked cheesecake. Serve chilled.
Tips
No special items needed.
0 Reviews
You'll Also Love
