In a medium mixing bowl, cream together the cream cheese and bakers sugar untill it's li8ght and fluffy. Add the sour cream, and mix thoroughly. Whisk together the eggs and vanilla, then add them to the cream cheese mixture. Blend untill smooth. Preheat oven to 350. Pour cheesecake mixture into a 6 or 8 inch cream cheese pan that has a crust. Bake cheese cake for 45 to 50 minutes, until top is nicely brown. Let the cake cool for an hour before unmolding, and refridgerate for 4 hours for optimal texture.
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 4|
|Calories from Fat: 26 (27%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 45.1mg||14 %|
|Sodium 23.1mg||1 %|
|Potassium 43.3mg||1 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 15.1g|
|Protein 2.2g||3 %|
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Calories per serving: 95
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