Try this Pat Scott's Cheesecake recipe, or contribute your own.
Suggest a better descriptionBeat cream cheese until fluffy. Mix in all but eggs and beat until smooth. Add eggs one at a time. Mix in heavy cream. Cover crust of your choice with cream cheese mixture in a buttered 9 inch springform pan. Bake at 475 for 10 minutes. Lower temperature and bake for another 60 to 80 minutes. Turn oven off for 5 minutes before removing pan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (1940g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 4431 | ||
Calories from Fat: 3556 (80%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 395.1g | 527 % | |
Saturated Fat 222.9g | 1114 % | |
Monounsaturated Fat 99.7g | ||
Polyunsanturated Fat 16.7g | ||
Cholesterol 1276.8mg | 393 % | |
Sodium 4703.7mg | 162 % | |
Potassium 2724.3mg | 72 % | |
Total Carbohydrate 138.7g | 41 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 137.6g | ||
Protein 95.7g | 137 % | |
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: 4431
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.