Try this Helens Cheesecake recipe, or contribute your own.
Suggest a better descriptionCrust: 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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Serving Size: 1 Serving (3328g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7864 | ||
Calories from Fat: 2850 (36%) | ||
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Amt Per Serving | % DV | |
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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. |
Calories per serving: 7864
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