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INGREDIENTS

Water
1 c Diced parsnips or rutabaga
1 pk Frozen chopped spinach (10
1/2 c Cooking oil
2 lg Onions; chopped
1 cn Cannelini beans; rinsed and
4 Eggs
3/4 c Graham crackers, crushed (or
1/4 c Sugar
4 8 oz.
1 tb Fresh Lemon Juice
1 ts Vanilla
1/4 c Water
1 ts Salt
1/4 ts Black pepper
1 bn Watercress; chopped
2 Celery stalks; chopped
1 bn Parsley ; chopped
1 md Green pepper; chopped
1/4 ts Ground red pepper
1 c Chopped broccoli
2 c Hot cooked rice
1/2 c All-purpose flour
3/4 c Pecans, coarsely ground
2 ts Vanilla
3 tb Unsalted butter, melted
2 c Sour cream
1 1/4 c Sugar

Servings

INSTRUCTIONS

Crust: Mix ground pecans, crushed graham cracker crumbs and butter together. Press onto bottom of a 9" or 10" springform pan that has been sprayed generously with Mazzola No-Stick spray. Set aside. Filling: Preheat oven at 350 degrees. Beat cream cheese in a large bowl with an electric mixer until smooth. Add eggs, 1 1/4 cups sugar, lemon juice and 2 tsp. vanilla. Beat thoroughly. Spoon over crust. Set pan on baking sheet. Bake 9" pan for 50-55 minutes or 10" pan for 40-45 minutes at 350 degrees. Remove from oven and let stand at room temperature for 15 minutes (leave oven on). Topping: While cheesecake is baking, combine sour cream, 1/4 cup sugar and 1 tsp. vanilla. Blend well. Cover and refrigerate. Once cake has stood at room temperature for 15 minutes, spread topping over. Return to oven and bake 5 minutes longer. Let cool thoroughly then refrigerate for at least 24 hours or preferably 2 to 3 days. Remove from pan and enjoy! ***This recipe comes from an old Supervisor of mine (Helen). She used this recipe to sell her cheesecakes professionally. It appears rather basic but is a huge hit with any cheesecake officianado! We used to have raffles as fundraisers for this cheesecake.***

NOTES

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Helens Cheesecake

Water 
1 c Diced parsnips or rutabaga 
1 pk Frozen chopped spinach (10 
1/2 c Cooking oil 
2 lg Onions; chopped 
1 cn Cannelini beans; rinsed and 
4  Eggs 
3/4 c Graham crackers, crushed (or 
1/4 c Sugar 
4  8 oz. 
1 tb Fresh Lemon Juice 
1 ts Vanilla 
1/4 c Water 
1 ts Salt 
1/4 ts Black pepper 
1 bn Watercress; chopped 
2  Celery stalks; chopped 
1 bn Parsley chopped
1 md Green pepper; chopped 
1/4 ts Ground red pepper 
1 c Chopped broccoli 
2 c Hot cooked rice 
1/2 c All-purpose flour 
3/4 c Pecans, coarsely ground 
2 ts Vanilla 
3 tb Unsalted butter, melted 
2 c Sour cream 
1 1/4 c Sugar

Crust:  Mix ground pecans, crushed graham cracker crumbs and butter  together.  Press onto bottom of a 9" or 10" springform pan that has been  sprayed generously with Mazzola No-Stick spray. Set aside.    Filling:  Preheat oven at 350 degrees.  Beat cream cheese in a large bowl  with an electric mixer until smooth. Add eggs, 1 1/4 cups sugar, lemon  juice and 2 tsp. vanilla. Beat thoroughly. Spoon over crust. Set pan on  baking sheet.  Bake 9" pan for 50-55 minutes or 10" pan for 40-45 minutes  at 350 degrees.  Remove from oven and let stand at room temperature for 15  minutes (leave oven on).    Topping:  While cheesecake is baking, combine sour cream, 1/4 cup sugar and  1 tsp. vanilla.  Blend well. Cover and refrigerate. Once cake has stood at  room temperature for 15 minutes, spread topping over. Return to oven and  bake 5 minutes longer.  Let cool thoroughly then refrigerate for at least  24 hours or preferably 2 to 3 days. Remove from pan and enjoy!    ***This recipe comes from an old Supervisor of mine (Helen). She used this  recipe to sell her cheesecakes professionally. It appears rather basic but  is a huge hit with any cheesecake officianado! We used to have raffles as  fundraisers for this cheesecake.***

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Nutrition

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Serving Size: 1 Serving (3328g)
Recipe Makes: 1 Servings

Calories: 7864
Calories from Fat: 2850 (36%)

Amt Per Serving		% DV

	Total Fat 316.6g	422 %
	Saturated Fat 101.3g	507 %
	Monounsaturated Fat 136.1g
	Polyunsanturated Fat 50.2g
Cholesterol 4501mg		1385 %
Sodium 2547.5mg		88 %
Potassium 2456.3mg		65 %
Total Carbohydrate 1125.1g		331 %
	Dietary Fiber 13.1g	53 %
	Sugars, other 1112g
Protein 157.2g		225 %
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.

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Calories per serving: 7864

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