Crack Proof Cheesecake Recipe

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Crack Proof Cheesecake
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Ingredients
14
Count
Nutrition
574
Calories
Total time
365
Minutes
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Ingredients:

Directions:

  1. Filling:
  2. To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
  3. To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.
  4. To prepare water bath: Set the pan on a large piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
  5. Bake in a preheated 325 degree oven for 45 minutes. The cheesecake should still jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.
  6. Blueberry Topping:
  7. Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently until the berries breakdown and release their natural juice. The consistency should remain a bit chunky. Cool to room temperature and serve on top of cheesecake. Yield: 2 1/2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 574.41 Kcal (2405 kJ)
Calories from fat 277.14 Kcal
% Daily Value*
Total Fat 30.79g 47%
Cholesterol 99.28mg 33%
Sodium 289.91mg 12%
Potassium 227.57mg 5%
Total Carbs 70.06g 23%
Sugars 41.77g 167%
Dietary Fiber 2.55g 10%
Protein 6.81g 14%
Vitamin C 12.5mg 21%
Vitamin A 0.1mg 5%
Iron 1.8mg 10%
Calcium 92.4mg 9%
Amount Per 100 g
Calories 264.27 Kcal (1106 kJ)
Calories from fat 127.5 Kcal
% Daily Value*
Total Fat 14.17g 47%
Cholesterol 45.67mg 33%
Sodium 133.38mg 12%
Potassium 104.7mg 5%
Total Carbs 32.23g 23%
Sugars 19.22g 167%
Dietary Fiber 1.17g 10%
Protein 3.13g 14%
Vitamin C 5.7mg 21%
Vitamin A 0.1mg 5%
Iron 0.8mg 10%
Calcium 42.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.5
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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