Ingrédients pour Very Yummy Very Rich Cheesecake
- Cracker Crumb
- Almonds
- Butter
- Cream Cheese
- Sugar
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
- Eggs
- 2 tablespoons lemon juice
- Vanilla Extract
- ½ teaspoon almond extract
- 1 tablespoon lemon zest
- 1 cup sour cream
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Comment préparer Very Yummy Very Rich Cheesecake
- Preheat oven to 325°F (160°C).
- Combine 1 ½ cups graham cracker crumbs, ½ cup chopped walnuts, and ¼ cup melted unsalted butter. Mix well.
- Press crumb mixture into the bottom of a greased 10-inch springform pan.
- Chill in the refrigerator for 30 minutes.
- In a large bowl, beat together 3 (8 ounce) packages cream cheese, 1 cup granulated sugar, and ¼ teaspoon salt until smooth and creamy.
- Add 2 tablespoons all-purpose flour and 3 large egg yolks, one at a time, beating well after each addition.
- Stir in 2 tablespoons lemon juice, 1 teaspoon vanilla extract, ½ teaspoon almond extract, 1 tablespoon lemon zest, and 1 cup sour cream.
- In a separate bowl, beat 3 large egg whites until soft peaks form. Gradually add ½ cup granulated sugar and beat until stiff, glossy peaks form.
- Gently fold the egg whites into the cream cheese mixture.
- Pour 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).
- Bake for 1 hour and 15 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack. Once cooled, chill in the refrigerator for at least 4 hours, or preferably overnight, before removing the sides of the pan.
- Serve and enjoy! Serves 10-12.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
86g
Fat
91g
Carbs
11g
