Even though we think of New York and Cheesecake, it has actually been around since ancient Greece; and every country has its own version. Make this Cheesecake the day before serving.
Cheesecake
Thanks to brother-in-law Kevin for his recipe. A definite make again. Have all of the ingredients ready at room temperature, boil the water and turn on the oven because it really does come together very quickly.
Ingredients
- ¼ cup (30 gr) Kinnikinnick Gluten Free Graham Cracker Crumbs 22 CHO
- 1 TBSP butter 0 CHO
- 4 – 8 oz (250 gr) bricks of Philadelphia Cream Cheese 66.66 CHO
- 1-1/3 cup sugar (267 gr) 267 CHO
- 4 large eggs 0 CHO
- ¼ cup cream 0 CHO
- ¼ cup (58 gr) 14 % sour cream 4 CHO
- 2 tsp. vanilla .1 CHO
- 1 tsp. grated lemon zest 0 CHO
TOTAL CHO 359.76
- TOTAL WEIGHT 1476 GRAMS
- 359.76 CHO DIVIDED BY 1476 GRAMS = .243 CHO/GRAM
12 EQUAL SLICES (123 GRAMS) (.243 CHO x 123 GRAMS) 29.88 CHO
Instructions
- Take cream cheese out of the refrigerator hours before making so that the blending will be easier.
- Pre heat oven to 325
- Spread soft butter over bottom and sides of a 10-inch springform pan.
- Add graham cracker crumbs and tilt pan, tapping to cover the bottom and sides of the pan. Set aside.
- In a large mixing bowl, add the room temperature cream cheese and mix with electric mixer for 1 minute until just smooth.
- Add sugar gradually and mix until creamy.
- Next add eggs one at a time and mix until just incorporated.
- Add remaining ingredients, cream, sour cream, vanilla and lemon zest. Mix on low until just incorporated.
- Pour batter into the springform pan.
- Place pan on wide sheet of aluminum foil so that all angles are well covered. Fold aluminum foil carefully up the sides of the pan. *Water will leak into the cake if you don’t use the large aluminum foil.
- Place cheesecake/aluminum foil in a large roasting pan. Add boiling water halfway up the sides of the pan.
- Bake 55 – 60 minutes until edges of the cake look set and the centre jiggles.
- Turn off the oven, prop the oven door halfway open and let sit there for another hour.
- Remove cheesecake from water bath to a rack and let cool completely before unmolding.
- Cover and refrigerate for a minimum of 8 hours, preferably overnight.
- Serve with fresh fruit, whipped cream or canned cherries/blueberries. CHO will be in addition to cake.
