Try this Baked cheesecake recipe, or contribute your own.
Suggest a better description1 Mix together the butter and biscuit crumbs. Press the mixture firmly into the base of a 22-23 cm loose bottomed cake tin and chill whilst preparing the filling.
2 Beat together the Philadelphia, sugar until smooth. Add the eggs, one at a time, mixing on low speed after each addition until just blended.
3 Stir in the flour, soured cream and lemon zest and juice.
4 Bake at 170 °C, gas mark 3 for 1 hour or until firm. Turn off the heat and leave to cool in the oven for 1 hour. Chill completely before serving. If liked serve with seasonal berries.
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Serving Size: 1 (980g) | ||
Recipe Makes: 1 | ||
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Calories: 1670 | ||
Calories from Fat: 809 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.9g | 120 % | |
Saturated Fat 30g | 150 % | |
Monounsaturated Fat 46.7g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 104mg | 32 % | |
Sodium 161.8mg | 6 % | |
Potassium 328.9mg | 9 % | |
Total Carbohydrate 216.2g | 64 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 215.2g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1670
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