Bizzy's NY Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Base:1 1/4 cups graham cracker crumbs (6 Digestive Biscuits)1/4 cup LAND O LAKESŪ Butter, melted2 tablespoons caster sugarFilling3 (8-ounce) packages cream cheese, softened (Soft Cheese)3/4 cup caster sugar3 eggs2 cups sour cream2 teaspoons vanilla3 Tablespoons Whole grain Flour or WhiteTopping2 tablespoons sugar1 teaspoon vanilla
Heat oven to 325°F.
Combine all crust ingredients in medium bowl. Press onto bottom and 1-inch up sides of ungreased 9-inch springform pan.
Bake for 10 to 12 minutes or until golden brown. Cool.
Combine cream cheese and sugar in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Gradually add 1 egg at a time, beating well after each addition.
Reduce speed to low; add 1/2 cup sour cream and 2 teaspoons vanilla. Beat until well mixed.
Add 3 Tbsp Wholegrain Four, Mix just a little to cream it.
Pour cream cheese mixture into baked crust. Bake for 80 to 95 minutes or until set 2 inches from edge of pan.
Meanwhile, combine remaining sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Evenly spread over top of hot cheesecake. Continue baking for 7 minutes.
Loosen sides of cheesecake from pan by running knife around inside of pan; remove sides of pan.
Cool completely (about 2 hours or leave overnight). Leave uncovered until completely cooled. Store refrigerated.
Serving Size: 12 PIECES
Number of Servings: 12
Recipe submitted by SparkPeople user BIZZY4A.
Combine all crust ingredients in medium bowl. Press onto bottom and 1-inch up sides of ungreased 9-inch springform pan.
Bake for 10 to 12 minutes or until golden brown. Cool.
Combine cream cheese and sugar in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Gradually add 1 egg at a time, beating well after each addition.
Reduce speed to low; add 1/2 cup sour cream and 2 teaspoons vanilla. Beat until well mixed.
Add 3 Tbsp Wholegrain Four, Mix just a little to cream it.
Pour cream cheese mixture into baked crust. Bake for 80 to 95 minutes or until set 2 inches from edge of pan.
Meanwhile, combine remaining sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Evenly spread over top of hot cheesecake. Continue baking for 7 minutes.
Loosen sides of cheesecake from pan by running knife around inside of pan; remove sides of pan.
Cool completely (about 2 hours or leave overnight). Leave uncovered until completely cooled. Store refrigerated.
Serving Size: 12 PIECES
Number of Servings: 12
Recipe submitted by SparkPeople user BIZZY4A.
Nutritional Info Amount Per Serving
- Calories: 392.4
- Total Fat: 30.6 g
- Cholesterol: 56.4 mg
- Sodium: 44.8 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 0.4 g
- Protein: 3.6 g
Member Reviews