Zutaten für Northwest Cheesecake Supreme
- 1 ½ cups Graham Cracker Crumbs
- 1 cup + 3 tablespoons granulated Sugar
- 6 tablespoons (3 ounces) melted Margarine (substituted for unsalted butter)
- 3 (8-ounce) packages Cream Cheese
- 2 tablespoons Unbleached All Purpose Flour
- 4 large Eggs
- 1 cup Sour Cream
- 1 teaspoon Vanilla extract
- Cherry Pie Filling (for topping, quantity as desired)
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Zubereitung von Northwest Cheesecake Supreme
- Preheat oven to 325°F (160°C).
- Combine 1 ½ cups graham cracker crumbs, 3 tablespoons granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Press firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Remove from oven and let cool.
- In a large bowl, beat 3 (8-ounce) packages cream cheese with 1 cup granulated sugar and 2 tablespoons all-purpose flour using an electric mixer until smooth and creamy.
- Add 4 large eggs one at a time, mixing well after each addition.
- Beat in 1 cup sour cream and 1 teaspoon vanilla extract.
- Pour the cream cheese mixture over the cooled crust.
- Bake at 450°F (230°C) for 10 minutes.
- Reduce oven temperature to 250°F (120°C).
- Continue baking for 1 hour, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, run a thin knife around the edge of the pan to loosen the cheesecake.
- Carefully remove the sides of the springform pan.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Top with your favorite pie filling (e.g., cherry, blueberry, strawberry) just before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
121g
Fat
108g
Carbs
17g
