Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 lbs cream cheese, room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 4 large eggs
- 1 lemon, zest of, of finely grated
- Crust
- 1/3 cup unsalted butter
- 1 1/2 cups dry cookie crumbs, such as gingersnaps or graham crackers
- 3 tablespoons sugar
- melted butter, for brushing pan
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Directions
Preheat oven to 300 degrees.
Brush a 9-inch springform pan generously with melted butter.
For crust:
Melt butter, stir in cookie crumbs and sugar.
press the mixture into the bottom of the pan, spreading evenly with the back of a spoon.
Bake until lightly toasted- about 13-15 minutes.
Remove from oven and cool.
For the cheesecake:
In an electric mixer with a paddle attachment, beat cream cheese until soft
Add sugar, vanilla and salt
Add eggs one at a time, beating until smooth and scraping down the sides after each addition.
Stir in zest.
Pour batter into springform pan and bake until done .
Turn oven off and leave door slightly open for 1 hour.
Transfer to refrigerator and chill overnight.
Remove sides of springform and cake on pan base.