For plain New York Style cheesecake, omit the Snicker bars.
CRUST: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with some melted butter. In a medium bowl combine the graham cracker crumbs, 5 tablespoons melted butter, and sugar. Toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to the springform pan and use the bottom of a ramekin to firmly press the crumbs evenly into the pan bottom. Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while preparing the filling.
FILLING: Increase the oven temperature to 500 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute. Scrape the beater and the bottom and sides of the bowl well with a rubber spatula.
Add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute. Scrape the bowl.
Beat in the remaining sugar until combined, about 1 minute. Scrape the bowl.
Add the sour cream, lemon juice, and vanilla. Beat at low speed until combined, about 1 minute. Scrape the bowl.
Add the egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape the bowl.
Add the remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions.
Stir in the candy bar chunks.
Brush the sides of the springform pan with the remaining 1/2 tablespoon melted butter. Set the pan on a rimmed baking sheet. Pour the filling into the cooled crust and bake 10 minutes.
Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until the cheesecake reads about 150 degrees on an instant-read thermometer inserted in the center, about 1 1/2 hours.
Transfer to a wire rack and cool until barely warm, 2 1/2 to 3 hours. Run a paring knife between the cake and the springform pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 350 | ||
Calories from Fat: 246 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 960.1mg | 295 % | |
Sodium 168.9mg | 6 % | |
Potassium 189.9mg | 5 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 10g | ||
Protein 15.3g | 22 % | |
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: 350
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