Fresh strawberries, raspberries, blueberries, make a wonderful topping but this cake is great by itself.
To make the crust, put the graham crackers into a food processor and pulse until you've made tiny crumbs.
Put the butter in a small saucepan and melt over medium-low heat. Remove from heat. Using a wooden spoon, sir in the graham cracker crumbs and sugar. Scrape the crumbs into a greased, 9-inch springform pan.
Using a piece of plastic wrap, spread the crumbs evenly over the bottom and 2 inches up the sides of the pan. You can use a glass to help press down the crumbs if it helps. Press down firmly to make a solid even layer. Refrigerate the crust while you make the filling.
To make the filling, first preheat the oven to 300 degrees.
In a large bowl, using an electric mixer, beat the cream cheese, flour and salt on medium speed until fluffy and smooth, about 3 minutes. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula.
Add the sugar, sour cream and vanilla and beat on medium-high speed until smooth. Stop and scrape down the sides of the bowl. Add the eggs one at a time, beating well on medium-high speed after each one is added.
Remove the crust from the refrigerator and pour the filling into it. Put the pan on a baking sheet in the center of the oven and bake for 65 - 70 minutes.
Remove pan from oven, set on a wire rack and let cool completely. Cover with plastic wrap and refrigerate until cold (overnight is best).
Loosen the clasp on the pan sides and remove the sides. Slip a metal spatula between the crust and pan bottom and slide the cake onto a serving plate. Arrange the strawberry halves (or other fresh fruit topping) on top of the cheesecake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (104g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 294 | ||
Calories from Fat: 153 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.1g | 23 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 242.4mg | 75 % | |
Sodium 162.9mg | 6 % | |
Potassium 106.4mg | 3 % | |
Total Carbohydrate 27.7g | 8 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 27.4g | ||
Protein 7.9g | 11 % | |
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: 294
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