From: email@example.com (Sandra Greiner) Date: Wed, 10 May 1995 21:52:12 GMT Crust: Melt the butter, pour over crumbs, and mix. Press mixture onto bottom and sides of a 9" springform pan. Put in refrigerator until ready to use. Filling: Combine first 6 filling ingredients and beat at high speed for 10 minutes. Then add vanilla, lemon juice and sour cream. Beat at low speed until well mixed. Pour into springform pan. Bake at 325 for 1 hour. Turn off oven, but leave cheesecake in oven for at least 2 hours to cool. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 12|
|Calories from Fat: 232 (36%)|
|Amt Per Serving||% DV|
|Total Fat 25.8g||34 %|
|Saturated Fat 12.8g||64 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 399.3mg||123 %|
|Sodium 269.3mg||9 %|
|Potassium 228.2mg||6 %|
|Total Carbohydrate 90.6g||27 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 90.1g|
|Protein 16.5g||24 %|
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Calories per serving: 650
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