New
York Cheesecake
Submitted by:
Eleanor
Johnson |
|
|
|
|
| |
|
|
|
|
|
" A
delicious smooth cheesecake served with or without a fruit
topping. I like to make this cheesecake a day or so before I
wish to serve it. It always seems to taste better with the extra
setting time. "
|
| |
|
| Ingredients |
- 1
3/4 cups finely ground graham cracker crumbs
- 1/4 cup finely
chopped walnuts
- 1/2 teaspoon ground
cinnamon
- 1/2 cup melted
butter
- 3 eggs
- 2 (8
ounce) packages cream cheese, softened
- 1 cup white
sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla
extract
- 1/2 teaspoon almond
extract
- 3 cups sour
cream
|
|
|
|
|
| Directions |
| 1 |
|
Preheat
oven to 375 degrees F (190 degrees C).
|
| 2 |
|
Mix
graham cracker crumbs, walnuts, cinnamon and melted butter
together. Press on bottom and sides of a 9 inch springform pan.
|
| 3 |
|
Combine
3 well-beaten eggs, cream cheese, sugar, salt, vanilla and almond
extract. Beat until smooth. Blend in the sour cream and pour into
the crumb crust.
|
| 4 |
|
Bake
at 375 degrees F (190 degrees C) for about 35 minutes or just till
set. Cool. Chill well, about 4 or 5 hours. Filling will be soft.
May be served as is or topped with your favorite fruit topping or
glaze.
|
| |
|
| |
| Makes
1 -9 inch springform pan
|
|
Nutrition
at a glance
Servings
Per Recipe: 12 |
amount
per serving |
| Calories |
476 |
|
| Protein |
8g |
| Total
Fat |
37g |
| Sodium |
358mg |
| Cholesterol |
140mg |
| Carbohydrates |
30g |
| Fiber |
1g |
|
|
