Ingredients for Flo's Cheesecake With Sour Cream Frosting
- 1 ½ cups graham cracker crumbs
- Margarine
- 16 ounces neufchâtel cheese
- 3 large eggs
- White Sugar
- 1 cup fat-free sour cream
- 1 teaspoon vanilla extract
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How to Make Flo's Cheesecake With Sour Cream Frosting
- **Crust:**
- Preheat oven to 350°F (175°C).
- Coat a 9-inch springform pan with non-stick cooking spray.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs and ¼ cup (½ stick) melted unsalted butter. Add more crumbs or butter as needed to achieve desired consistency.
- Press the mixture firmly into the bottom of the prepared springform pan.
- **Filling:**
- Bring 16 ounces of neufchâtel cheese and 3 large eggs to room temperature.
- In a large bowl, beat the neufchâtel cheese until smooth.
- Gradually add 1 ½ cups granulated sugar, beating until well combined.
- Add the eggs one at a time, mixing thoroughly after each addition. Beat until smooth and creamy.
- Pour the filling into the prepared crust.
- **Baking:**
- Bake in the preheated oven for 50-60 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- **Topping:**
- While the cheesecake cools, prepare the frosting: In a medium bowl, combine 1 cup fat-free sour cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract.
- Once the cheesecake is completely cool, spread the sour cream frosting evenly over the top.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
56g
Fat
69g
Carbs
5g
