Try this Light New York Style Cheesecake-CJCS recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 300 F. Beat the cream cheese. Gradually blend in the condensed milk, eggs, lemon juice, and 8 oz of the sour cream. Pour into graham cracker crusts in pans. Bake 55-60 min until done. Blend remaining 2 oz of sour cream and sugar. Immediately on removing from oven spread the sour cream mix over top of cheesecake (tip from Anna Olson to help fill in cracks- cooks and glazes while sitting). Serve plain or with berry topping.
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 302 | ||
Calories from Fat: 145 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 110mg | 34 % | |
Sodium 729.7mg | 25 % | |
Potassium 238.3mg | 6 % | |
Total Carbohydrate 31.6g | 9 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 31.1g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 302
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