Try this Greek-Style Cheesecake recipe, or contribute your own.
Suggest a better descriptionBODY: Line bottom of 9-inch springform pan with wax paper. Lightly grease sides of pan with margarine. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in yogurt and peel. Pour into prepared pan. Bake at 325, 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. TOPPING: Combine honey and margarine in small saucepan. Bring to boil over medium heat, stirring constantly. Continue boiling 1 minute. Cool to spreading consistency. Spread over chilled cheesecake just before serving. Garnish with lemon peel and fresh mint, if desired.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 452 | ||
Calories from Fat: 147 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.4g | 22 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 529.4mg | 163 % | |
Sodium 226.6mg | 8 % | |
Potassium 201.7mg | 5 % | |
Total Carbohydrate 61.8g | 18 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 61.7g | ||
Protein 16.6g | 24 % | |
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: 452
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