PreviousContentsNext

Company Cheesecake

1 1/4

c.

graham cracker crumbs, (about 15 sq.) or 1 1/4 c. finely crushed whole wheat flake cere

2

tbsp.

sugar

3

tbsp.

butter, melted

2

pkg. , (8 oz. each) plus 1 pkg. (3 oz.) cream cheese, softened

1

c.

sugar

2

tsp.

grated lemon peel

1/4

tsp.

vanilla

3

eggs

1

c.

dairy sour cream or cherry, strawberry or blueberry glaze (below)

1

Heat oven to 350 degrees. Mix cracker crumbs, 2 tablespoons sugar and the butter. Press in bottom of 9 inch springform pan. Bake 10 minutes; cool.

2

Heat oven to 300 degrees. Beat cream cheese in large mixer bowl. Add 1 cup sugar gradually, beating until fluffy. Add lemon peel and vanilla. Beat in 1 egg at a time. Pour over crumb mixture.

3

Bake until center is firm, about 1 hour. Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days. Loosen edge of cheesecake with knife before removing side of pan. Top with sour cream or glaze. 12 servings.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (30.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

2947.68

Calories From Fat (61%)

1797.4

% Daily Value

Total Fat 204.14g

314%

Saturated Fat 114.08g

570%

Cholesterol 1148.55mg

383%

Sodium 1875.91mg

78%

Potassium 855.65mg

24%

Total Carbohydrates 245.49g

82%

Fiber 0.42g

2%

Sugar 240.19g

 

Protein 46.16g

92%

Tips

CHERRY GLAZE:1 can (16 oz.) pitted red tart cherries, drained (reserve syrup)1/2 c. sugar2 tbsp. cornstarch4 drops red food colorAdd enough water to reserved cherry syrup to measure 1 cup. Mix sugar and cornstarch in saucepan. Stir in syrup mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in cherries and food color. Cool completely.Strawberry Glaze: Arrange 1 cup sliced strawberries on cheesecake. Heat 2/3 cup strawberry jelly and 1 teaspoon lemon juice, stirring constantly, until jelly is melted and smooth. Remove from heat; let stand 5 minutes. Pour over strawberries just before serving.Blueberry Glaze: Drain 1 can (16 ounces) blueberries, reserving liquid. Add enough water to liquid to measure 1 cup. Mix 1/2 cup sugar and 2 tablespoons cornstarch in saucepan. Stir in the 1 cup liquid. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in blueberries; cool.