Creamy rich and short bread crust
Get our butter, cream cheese and eggs and bring them to room temperature soft.
Crust:
Combine first 3 ingredients. Cut in butter until mixture is crumbly. Add egg yolk, blend
thoroughly. Shape into ball chill for 1 hour.
Pan:
Grease the pan - Spray quick coat of cooking spray on the inside of your pan.
1/3 of dough on bottom of 9 inch springform pan, sides removed. Bake in
hot oven 400 degree, about 8 minutes. Cool. Attach sides to bottom and pat the
remaining dough on sides to height of 1 3/4 inches.
Cake:
Let cream cheese, eggs and milk stand at room temperature to soften,
Mix next ingredients, gradually blending into cheese. Gently stir in half and half. Don’t over beat the eggs. Make adding your eggs the last step. Add eggs, one at a time, just to blend in after each one.
Oven rack: Keep the cheesecake away from the top of the oven. Yes, the middle rack is typically the best rack for baking, but for cheesecake, it’s important to leave some breathing room. You don’t need to move your rack to the very bottom, but moving it down just a rung from the middle can do wonders.
Bake:
Always use a water bath. To create a water bath all you need is a high-sided pan and hot water. Set your cake pan inside the water bath (it’s a good idea to wrap it in foil—even if it says leak-proof!) and fill the pan with boiling water. The water bath helps bake the cake more evenly and it provides a moist atmosphere that’ll keep it from drying out and cracking,
Pour batter into crust lined pan. Bake at 450 degrees for 12 minutes. REDUCE HEAT TO 300 degrees and continue baking for 55 minutes.
To check if your cake is done, you can conduct a quick wobble test. To do this, tap the side of your springform pan with a wooden spoon. If the cake ripples, it’s not there. If it wobbles slightly and moves as a whole, it’s done baking.
Remove from oven; coo, loosen sides with spatula after 1/2 . Remove sides at end of 1 hour. Allow to cool 2 hours longer, refrigerate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 651 | ||
Calories from Fat: 493 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.8g | 73 % | |
Saturated Fat 29g | 145 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 593.1mg | 182 % | |
Sodium 9835.5mg | 339 % | |
Potassium 284.4mg | 7 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 22.9g | ||
Protein 19.2g | 27 % | |
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: 651
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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