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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.
Course Dessert
Cuisine American, Greek
Keyword Cherries, Cream Cheese, Sugar

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

  1. Take cream cheese out of the refrigerator hours before making so that the blending will be easier.
  2. Pre heat oven to 325
  3. Spread soft butter over bottom and sides of a 10-inch springform pan.
  4. Add graham cracker crumbs and tilt pan, tapping to cover the bottom and sides of the pan. Set aside.
  5. In a large mixing bowl, add the room temperature cream cheese and mix with electric mixer for 1 minute until just smooth.
  6. Add sugar gradually and mix until creamy.
  7. Next add eggs one at a time and mix until just incorporated.
  8. Add remaining ingredients, cream, sour cream, vanilla and lemon zest. Mix on low until just incorporated.
  9. Pour batter into the springform pan.
  10. 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.
  11. Place cheesecake/aluminum foil in a large roasting pan. Add boiling water halfway up the sides of the pan.
  12. Bake 55 – 60 minutes until edges of the cake look set and the centre jiggles.
  13. Turn off the oven, prop the oven door halfway open and let sit there for another hour.
  14. Remove cheesecake from water bath to a rack and let cool completely before unmolding.
  15. Cover and refrigerate for a minimum of 8 hours, preferably overnight.
  16. Serve with fresh fruit, whipped cream or canned cherries/blueberries. CHO will be in addition to cake.