Wheat free cheesecake filling
by SilkChef
A creamy yet firm wheat free delight with a hint of lemon. This recipe can be expanded with ease, for which I love it, but more importantly, it works superbly with my wheat free crust. I'm offering a small 4 serving but the recipe is easily expanded.
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INGREDIENTS
- 8 oz Philadelphia Cream Chese
- 1/4 cup Bakers Superfine Sugar ; (5x)
- 1/2 tsp Vanilla Extract ; (Penzy or Watkins)
- 1 small egg ; (Farm Fresh if possible)
- 1/4 cup sour cream ; (Brookstones)
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (95g) | ||
| Recipe Makes: 4 | ||
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| Calories: 95 | ||
| Calories from Fat: 26 (27%) | ||
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| Amt Per Serving | % DV | |
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| 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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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. |
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Calories per serving: 95
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