PHILADELPHIA Classic New York Cheesecake
If you have about 6 hours and 25 minutes to spend in the kitchen, PHILADELPHIA Classic New York Cheesecake might be an outstanding lacto ovo vegetarian recipe to try. One portion of this dish contains around 7g of protein, 34g of fat, and a total of 429 calories. For $1.14 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 16. 27 people found this recipe to be tasty and satisfying. Head to the store and pick up vanilla, butter, flour, and a few other things to make it today. It is brought to you by Kraft Recipes. Overall, this recipe earns a not so super spoonacular score of 16%. If you like this recipe, you might also like recipes such as PHILADELPHIA New York Cheesecake Bars, PHILADELPHIA New York Cheesecake Bars, and PHILADELPHIA New York-Style Strawberry-Swirl Cheesecake.
Servings: 16
Preparation duration: 15 minutes
Cooking duration: 370 minutes
Ingredients:
2 Tbsp. apricot jam
3 Tbsp. butter, melted
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
4 eggs
3 Tbsp. flour
1 cup graham cracker crumbs
1 kiwi, sliced
1 navel orange, sectioned
1 cup sugar
3 Tbsp. sugar
1 Tbsp. vanilla
Equipment:
oven
springform pan
knife
frying pan
Cooking instruction summary:
Heat oven to 325F Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Melt jam when ready to serve cheesecake. Top cheesecake with fruit; brush with jam.
Step by step:
1. Heat oven to 325F
2. Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
3. Bake 10 min.
4. Beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended.
5. Add sour cream; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Pour over crust.
8. Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
9. Melt jam when ready to serve cheesecake. Top cheesecake with fruit; brush with jam.
Nutrition Information:
covered percent of daily need
