Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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
- 2 packages graham crackers
- ½ cup melted butter or margarine
- ½ cup sugar
- 3 pounds cream cheese, softened
- 2 cups sugar
- 2 eggs
- 2 tablespoons cornstarch
- rind from 2 lemons, finely grated
- juice from 2 lemons
- ¼ cup cream
- 1½ cups sour cream
- 1 teaspoon vanilla
- ½ cup powdered sugar
Directions
In food processor fitted with steel blade, crush graham crackers.
Gradually mix in butter and sugar scraping sides so butter is evenly mixed with crackers.
Press mixture into 10 inch spring form pan.
Bake at 425°F for 7 minutes.
Remove from heat and let cool.
Cream sugar and cream cheese in food processor until well blended.
Add eggs and beat well.
Add remainder of ingredients and blend.
Pour into cooled crust.
Put into 250°F oven and bake for 2 hours (if convection oven, bake 1¾ hours and test).
Remove and top with sour cream topping and bake 5 more minutes.
Turn oven off and leave in oven with door slightly ajar to cool completely.
Cover and chill at least 8 hours before serving.
Category:Cathy's Recipes
Category:Cheesecake Recipes
Category:Cream cheese Recipes
Category:Lemon peel Recipes
Category:Lemon juice Recipes
Category:Sour cream Recipes