Ingredients for 20 Pound Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1 cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter
- 1/2 teaspoon ground cinnamon
- 3 (8-ounce) packages softened cream cheese
- 1/2 cup sour cream
- heavy cream
- salt
- 2 large eggs
- egg yolks
- lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
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How to Make 20 Pound Cheesecake
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs and ¼ cup granulated sugar.
- Add 6 tablespoons (3 ounces) melted unsalted butter and ½ teaspoon ground cinnamon. Mix until crumbs are evenly moistened.
- Press crumb mixture firmly into the bottom and up the sides of an 8-inch springform pan.
- Bake for 10 minutes. Remove from oven and let cool completely.
- Reduce oven temperature to 275°F (135°C).
- In a large bowl, beat ¾ cup granulated sugar with 3 (8-ounce) packages of softened cream cheese until smooth and creamy.
- Beat in 1 teaspoon vanilla extract, 2 large eggs, one at a time, mixing well after each addition.
- Stir in ½ cup sour cream and 1 tablespoon all-purpose flour.
- Pour batter over the cooled crust.
- Bake for 1 hour and 45 minutes, or until the cheesecake is set and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This prevents cracking.
- Remove from oven and let cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
96g
Fat
101g
Carbs
10g
