Zutaten für Royal Cheesecake
- 1 cup (2 sticks) cold unsalted margarine
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup granulated sugar (½ cup + ½ cup)
- ¼ cup sour cream
- 1 large egg yolk
- Pinch of salt
- Eggs
- Cream Cheese
- Vanilla Extract
- Vanilla Instant Pudding Mix
- One 21-ounce can cherry pie filling
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Zubereitung von Royal Cheesecake
- Preheat oven to 350°F (175°C).
- **Make the crust:** In a large bowl, cut 1 cup (2 sticks) cold unsalted margarine into 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ cup granulated sugar using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in ¼ cup sour cream, 1 large egg yolk, and a pinch of salt.
- Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
- On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a well-greased 9-inch springform pan, pressing it into the bottom and up the sides.
- **Make the filling:** In a large bowl, beat 4 large egg yolks until light and fluffy. Gradually add ½ cup granulated sugar, beating until combined.
- Stir in 32 ounces (4 packages) cream cheese (softened), 1 teaspoon vanilla extract, and ¼ teaspoon salt.
- In a separate bowl, beat 4 large egg whites until soft peaks form. Gradually add the remaining ½ cup granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the egg white mixture into the cream cheese mixture.
- Pour the filling into the prepared crust.
- Bake for 45-50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Let cool completely on a wire rack before spreading with one 21-ounce can cherry pie filling.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
102g
Fat
127g
Carbs
19g
