Preheat oven to 325 If using dark nonstick pan set oven at 300
Combine crumbs, sugar and butter. Press into 9 in. springform pan. Bake for 10 minutes.
Beat cream cheese, sugar, flour and vanilla on medium speed until blended. Add sour cream continue mixing, turn mixer to low and add eggs one at a time until well mixed. Add lemon zest and lemon juice. Once mixed pour into baked crust.
Bake one hour and ten minutes. It will be slightly liquid in center. Do not overbake, it will crack.
Remove from oven and place on cookie rack until cool to the touch. DO NOT REMOVE FROM OR UNLATCH SPRING PAN, IT WILL COLLAPSE. Refrigerate at least 4 hours until cold or preferably overnight before removing from pan.
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|Serving Size: 1 recipe (4483g)|
|Recipe Makes: 4|
|Calories from Fat: 7356 (76%)|
|Amt Per Serving||% DV|
|Total Fat 817.3g||1090 %|
|Saturated Fat 419.4g||2097 %|
|Monounsaturated Fat 236.4g|
|Polyunsanturated Fat 52.9g|
|Cholesterol 10131.1mg||3117 %|
|Sodium 7556.8mg||261 %|
|Potassium 5934.1mg||156 %|
|Total Carbohydrate 288.6g||85 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 281.3g|
|Protein 324.6g||464 %|
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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: 9707
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