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Ingredients
US|METRIC
4 SERVINGS
- 1 pt. sour cream
- 16 oz. cream cheese (softened)
- 1 lb. ricotta
- 1 cup granulated sugar
- 4 large eggs (separated)
- 3 Tbsp. all-purpose flour
- 3 Tbsp. corn starch
- 2 Tbsp. fresh lemon juice
- 1 tsp. vanilla extract
- 8 Tbsp. unsalted butter (melted)
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NutritionView More
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1330Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1330Calories from Fat940 |
% DAILY VALUE |
Total Fat104g160% |
Saturated Fat60g300% |
Trans Fat |
Cholesterol515mg172% |
Sodium630mg26% |
Potassium530mg15% |
Protein29g |
Calories from Fat940 |
% DAILY VALUE |
Total Carbohydrate73g24% |
Dietary Fiber0g0% |
Sugars59g |
Vitamin A70% |
Vitamin C8% |
Calcium50% |
Iron8% |
* 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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Reviews(1)
Alisa Galli 2 years ago
It did not turn out as expected. I have made many cheesecakes in my 60 adult years and this one is overcooked I believe the temperature was too high at 375. Such a shame because I spent a small fortune on all the ingredients. I thought I would attempt this one because I like the idea of the egg whites which would give it almost a soufflé like consistency or so I thought. It is almost burnt around the edges and top. I should have followed my instincts and set the temp at 350. Unfortunately I have made for Easter so will have to salvage it and decorate to hide the dark color. Hopefully it will be edible. And yes my oven is callabrated at the correct temperature.