Sublime Vanilla Cheesecake Recipe

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Sublime Vanilla Cheesecake
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Ingredients
8
Count
Nutrition
7096
Calories
Total time
21
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 325.
  2. Put a about 4 cups of water on to boil.
  3. To prepare the crust:.
  4. In a food processor, grind the crackers to a fairly fine texture.
  5. Add 1 Tbs of sugar and pulse a time or two to distribute the sugar evenly throughout the crumbs.
  6. With the processor set on it's lowest setting pour the butter through the chute. Process until all the crumbs appear to be moistened.
  7. Spray a 10 spring form pan with non-stick spray.
  8. Pour Crumb mixture into pan and with a flat bottom glass begin to work the crumbs evenly across the bottom of the pan and up the sides approximately an inch to an inch and a half. Try to make it as even as possible. Chill this in the fridge while you make the filling.
  9. In a stand mixer with the flat paddle attachment beat the cream cheese on medium speed for about one minute, until smooth. Scrap down the sides and bottom of bowl.
  10. Now add eggs one at a time beating after each egg and scrapping down the sides before adding the next egg.
  11. Reduce the speed of the blender to low and slowly add the sugar.
  12. Next add the sour cream and vanilla and mix well.
  13. Next you want to take about an 18 piece of heavy duty aluminum foil and place the pan right in the middle, wrap the foil up the sides and roll the extra down and away from the pan. Place this in a roasting pan.
  14. Pour the filling in the prepared crust and pour the boiling water in the roasting pan to about half way up the cheesecake pan.
  15. Carefully place this in the oven and shut the door.
  16. Bake for 1 hour. Try to control yourself when the smell starts to take over your house, don't open the door, I know it will be hard. After the 1 hour mark open the door and gentle shake the pan, if the center of the filling still moves fairly freely bake for approx 15 min more then remove from the oven, it is ok if it is not completly set, it will set up as it cools. Leave in the roasting pan and allow to cool down for about 30 minute This will keep the top from cracking.
  17. Now remove from the roasting pan and place in the fridge for about 2 hours.
  18. Remove from the fridge. Run the tip of a butter knife around the outside of the crust, and remove the outer ring of the pan. With a sharpe knife and wet papertowel in hand slice to desired sizes. Top with your favorite topping and go for it!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 7095.5 Kcal (29707 kJ)
Calories from fat 3401.55 Kcal
% Daily Value*
Total Fat 377.95g 581%
Cholesterol 287.17mg 96%
Sodium 6159.7mg 257%
Potassium 1596.38mg 34%
Total Carbs 855g 285%
Sugars 262.57g 1050%
Dietary Fiber 25.62g 102%
Protein 71.49g 143%
Vitamin C 0.3mg 0%
Vitamin A 0.6mg 19%
Iron 39.2mg 218%
Calcium 461mg 46%
Amount Per 100 g
Calories 488.76 Kcal (2046 kJ)
Calories from fat 234.31 Kcal
% Daily Value*
Total Fat 26.03g 581%
Cholesterol 19.78mg 96%
Sodium 424.29mg 257%
Potassium 109.96mg 34%
Total Carbs 58.89g 285%
Sugars 18.09g 1050%
Dietary Fiber 1.76g 102%
Protein 4.92g 143%
Iron 2.7mg 218%
Calcium 31.8mg 46%

* 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

  • 172.6
    Points
  • 195
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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