Chantal's New York Cheesecake
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 280.9
- Total Fat: 13.1 g
- Cholesterol: 82.6 mg
- Sodium: 320.8 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 0.4 g
- Protein: 8.9 g
View full nutritional breakdown of Chantal's New York Cheesecake calories by ingredient
Introduction
Found on allrecipes.com.I made this for a Mothers of Preschoolers retreat and it was the hit of the weekend! I had never made a baked cheesecake before, and this was actually very easy to make; and everyone wanted the recipe. Found on allrecipes.com.
I made this for a Mothers of Preschoolers retreat and it was the hit of the weekend! I had never made a baked cheesecake before, and this was actually very easy to make; and everyone wanted the recipe.
Number of Servings: 18
Ingredients
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15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Directions
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Number of Servings: 18
Recipe submitted by SparkPeople user SHYTEETEE.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Number of Servings: 18
Recipe submitted by SparkPeople user SHYTEETEE.
Member Ratings For This Recipe
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