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10 hours
Prep: 15 minutes
Cook: 60 minutes
693 calories per serving view nutrition facts
1 batch
suggest servings
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| 16 | ounces | cream cheese | |
| 1 | pint | sour cream | 500 mL |
| 5 | large | eggs | |
| 1 | cup | sugar | |
| 3 | tablespoons | lemon juice | |
| 1 | teaspoon | vanilla extract | or almond |
Cream the cream cheese, then add the ingredients in the order given, one at a time.
Pour into a spring form pan on top of a graham wafer crust.
Bake at 325 degree F in the oven for one hour, then turn off the oven, do not open the door for one hour.
If you have a self-cleaning oven, you will need to open the door just a little, and prop it open for the hour (I find a folded grocery bag is the right size).
Remove from oven, and put the cake into the fridge (after it cools) for about 8 hours.
Top with fruit-cherry pie filling, fresh or frozen strawberries, etc. then with a dollop of whipped cream.
| % Daily Value* | |
| Total Fat 47.0g | 72% |
| Saturated Fat 27.0g | 137% |
| Trans Fat 0.0g | |
| Cholesterol 392mg | 131% |
| Sodium 431mg | 18% |
| Total Carbohydrate 55.0g | 18% |
| Dietary Fiber 0.0g | 0% |
| Sugars 51.0g | |
| Protein 17.0g | 33% |
| Vitamin A | 37% | Vitamin C | 9% | |
| Calcium | 13% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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