Ingredients for My Mom's Cheesecake
- Eggs
- 1 ¼ cups (250g) granulated sugar
- Self Rising Flour
- 1 teaspoon vanilla extract
- Light Sour Cream
- Fat Free Cream Cheese
- Vanilla Instant Pudding Mix
- Orange Zest
- Heavy Cream
- ¼ cup (60ml) milk
- Instant Vanilla Pudding
- Berries
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How to Make My Mom's Cheesecake
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
- In a clean, grease-free bowl, beat 4 large egg whites with ¾ cup (150g) granulated sugar until stiff, glossy peaks form.
- Set aside. In a separate bowl, whisk together 4 large egg yolks, ½ cup (100g) granulated sugar, ¼ cup (30g) all-purpose flour, 1 teaspoon vanilla extract, 1 cup (240ml) sour cream, 16 ounces (450g) cream cheese (softened), and ½ of a 3.4-ounce (96g) box of instant vanilla pudding mix until completely smooth and creamy.
- Gently fold the whipped egg whites into the cream cheese mixture. Stir in 1 tablespoon finely grated orange zest.
- Pour batter into the prepared springform pan. Bake for 40-50 minutes, or until the center is just set and the edges are lightly golden.
- Remove from oven and let cool completely on a wire rack. Refrigerate overnight for best results.
- To prepare the topping: In a chilled bowl, beat 1 cup (240ml) heavy cream, ¼ cup (60ml) milk, and the remaining half of the instant pudding mix until stiff peaks form.
- Spread the topping evenly over the cooled cheesecake.
- Refrigerate for at least 2 hours before serving.
- Before serving, garnish with fresh berries and a dusting of powdered sugar. Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
100g
Fat
11g
Carbs
10g
