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Ingredients
US|METRIC
4 SERVINGS
- 1 kg cream cheese (room temperature)
- 200 grams sugar
- 35 grams all-purpose flour
- 5 large eggs (room temperature)
- 80 mL heavy whipping cream
- 1 Tbsp. lemon zest
- 1 tsp. vanilla extract (Preheat oven to 180 degrees C with rack in center of oven. For the crust: 1 Make the crust according to the directions. For the filling: 1 With a mixer on low speed, beat together the cream cheese, sugar, and flour. Beat until smooth, about 2 minutes. Add the eggs, one at a time, beating well, about 30 seconds after each addition. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. 2 Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven. 3 Bake for 15 minutes and then lower the oven temperature to 120 degrees C and continue to bake for about another 60 - 90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly., I baked my cheesecake for 60 minutes. Remove from oven and place on a wire rack. 4 Let cool completely and refrigerate overnight.)
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NutritionView More
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1240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1240Calories from Fat890 |
| % DAILY VALUE |
| Total Fat99g152% |
| Saturated Fat54g270% |
| Trans Fat |
| Cholesterol565mg188% |
| Sodium900mg38% |
| Potassium460mg13% |
| Protein24g |
| Calories from Fat890 |
| % DAILY VALUE |
| Total Carbohydrate68g23% |
| Dietary Fiber0g0% |
| Sugars58g |
| Vitamin A80% |
| Vitamin C4% |
| Calcium30% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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