Zutaten für The Bronx Cheesecake
- 6 tablespoons (3 ounces) unsalted butter, melted
- Graham Wafers
- 3 (8-ounce) packages cream cheese, softened
- 1 (15-ounce) container cottage cheese
- Vanilla Extract
- ¼ teaspoon salt
- Eggs
- Carnation Evaporated Milk
- All Purpose Flour
- 2 tablespoons lemon juice
- Granulated Sugar
- Fruit
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Zubereitung von The Bronx Cheesecake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch springform pan.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs and 6 tablespoons (3 ounces) melted unsalted butter. Press firmly into the bottom of the prepared pan.
- In a large bowl, beat together 3 (8-ounce) packages cream cheese, 1 (15-ounce) container cottage cheese, 1 teaspoon vanilla extract, ¼ teaspoon salt, 4 large egg yolks, ½ cup milk, 2 tablespoons all-purpose flour, and 2 tablespoons lemon juice until completely smooth and creamy.
- In a separate clean bowl, beat 4 large egg whites until foamy. Gradually add ½ cup granulated sugar and continue beating until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture until just combined.
- Pour the batter into the prepared crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 60-70 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 30 minutes. This prevents cracking.
- Remove from oven and let cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
- Serve chilled, topped with your favorite fresh fruit slices.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
61g
Fat
44g
Carbs
8g
