Ingredientes para Elaine's Cheese Pie Royale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup (50g) melted unsalted butter
- 3/4 cup (approx. 125g) granulated sugar
- 3 large eggs
- 16 ounces (454g) cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 8 ounces (227g) sour cream
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Cómo preparar Elaine's Cheese Pie Royale
- Ensure all ingredients are at room temperature.
- Preheat oven to 375°F (190°C).
- **Crust:**
- Crush 1 ½ cups graham cracker crumbs (about 12 full-size crackers) in a food processor or by placing them in a resealable bag and crushing with a rolling pin.
- Combine graham cracker crumbs with ¼ cup (50g) melted unsalted butter and 2 tablespoons granulated sugar. Mix well.
- Press the mixture into the bottom of a 9-inch springform pan.
- **Filling:**
- In a large bowl, beat 3 large eggs thoroughly.
- Gradually add ½ cup (100g) granulated sugar, beating until well combined.
- Add 16 ounces (454g) cream cheese, one tablespoon at a time, beating until smooth and creamy after each addition.
- Stir in ½ teaspoon vanilla extract.
- Pour the filling into the prepared crust.
- Sprinkle lightly with ½ teaspoon ground cinnamon.
- Bake for 20 minutes at 375°F (190°C).
- Let cool completely.
- **Topping:**
- Increase oven temperature to 400°F (200°C).
- In a medium bowl, combine 8 ounces (227g) sour cream, 2 tablespoons granulated sugar, and ½ teaspoon vanilla extract. Mix until smooth.
- Spread the sour cream mixture evenly over the cooled cheesecake filling.
- Bake for 5 minutes at 400°F (200°C).
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Enjoy! Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
99g
Fat
111g
Carbs
12g
