Kittencal's Cheesecake
Created by KittenCal on July 22, 2011
- Servings: 15
- Prep Time: 25m
- Cook Time: 1h
- Recipe #11
Ingredients
- 1 recipe for chocolate-crumb-crust (see recipe link in heading)
- FILLING
- 24 ounces cream cheese, room temperature (must use only Philadelphia brand block cream cheese, do not use low-fat cream cheese)
- 1 1/2 cups granulated sugar
- 5 large eggs, room temperature
- 2 tablespoons lemon juice (fresh is best to use)
- 1 tablespoons pure vanilla extract
- 1/4 cup all-purpose flour
- 2 cups sour cream (use only the full-fat)
How to Make
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Step 1: Preheat oven to 325 degrees F.
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Step 2: Set oven rack to middle position.
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Step 3: Grease bottom and sides of a 9-inch springform pan.
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Step 4: Prepare the Oreo crumb crust according to recipe directions.
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Step 5: Press the mixture into the bottom of the pan; chill while preparing the filling mixture.
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Step 6: For the filling; in a large bowl using an electric mixer at medium speed beat the cream cheese and sugar until fluffy (about 4 minutes).
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Step 7: Add in eggs, lemon juice and vanilla; continue beat until well combined (about 4 minutes) .
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Step 8: Add in the flour and mix on low speed until blended, then mix in the sour cream until thoroughly blended
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Step 9: Pour into the pan over the crust.
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Step 10: Bake for 1 hour.
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Step 11: After 1 hour of baking turn the heat off completely and open the oven door slightly; allow the cheesecake to remain in the oven for 1 hour (with heat turned off and oven door slightly open).
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Step 12: Cool the cheesecake to room temperature then refrigerate overnight in the pan.
Nutritional Facts
- Serving Size: 1 (129.1 g)
- Calories 325
- Total Fat - 15.8 g
- Saturated Fat - 9.3 g
- Cholesterol - 113.9 mg
- Sodium - 408 mg
- Total Carbohydrate - 27.5 g
- Dietary Fiber - 0.1 g
- Sugars - 22 g
- Protein - 18.3 g
- Calcium - 498.9 mg
- Iron - 0.5 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg