Zutaten für Polish Cheesecake
- 10 zwieback toast, crushed
- 1/4 cup butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 6 eggs
- 1 3/4 cups sugar
- 1 tablespoon almond extract
- 1 pint sour cream
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
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Zubereitung von Polish Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in sour cream and vanilla extract.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour and salt.
- Gradually add the dry ingredients to the cream cheese mixture, mixing until just combined. Do not overmix.
- Stir in raisins or other dried fruit, if desired.
- Pour batter into the prepared springform pan.
- Bake for 45-50 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Let cool completely in the pan before refrigerating for at least 4 hours, or preferably overnight.
- Once chilled, carefully release the cheesecake from the springform pan.
- Dust with powdered sugar before serving, if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
116g
Fat
142g
Carbs
11g