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1 hours
Prep: 15 minutes
Cook: 45 minutes
4738 calories per serving view nutrition facts
1 Cake
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| 500 | grams | graham cracker crumbs | |
| 100 | grams | butter | melted |
| 20 | grams | sugar | white |
| 2 1/2 | ml | cinnamon | ground |
| 700 | grams | cream cheese | |
| 150 | grams | sugar | |
| 3 | large | eggs | |
| 60 | ml | lemon juice | |
| 10 | ml | lemon zest | grated |
| 10 | ml | vanilla extract | |
| 500 | ml | sour cream | |
| 30 | grams | sugar | |
| 5 | ml | vanilla extract | |
| 100 | grams | sugar | |
| 25 | ml | cornstarch | |
| 1 | ml | salt | |
| 170 | ml | water | |
| 75 | ml | lemon juice | |
| 1 | each | egg yolk | well beaten. |
| 15 | grams | butter |
1. Preheat oven to 175 C . Combine crust ingredients. Press crust on bottom and sides of buttered 25 cm springform pan. Bake 5 minutes, and cool.
2. Beat cheese until soft. Add sugar and blend well. Add eggs, one at a time, beating well after each. Mix in the lemon rind and the vanilla, and add to the mixture. Pour into the pre-baked crust, and bake 35 minutes.
3. Combine topping ingredients, spread on top of cheesecake, and return to oven immediately. Bake 10-12 minutes and remove from oven.
4. Combine dry glaze ingredients; add liquid glaze ingredients. Cook over low heat until thick. Add 15 g of butter. Cool, and spread this glaze on the cake before the glaze thickens too much.
| % Daily Value* | |
| Total Fat 101.0g | 155% |
| Saturated Fat 56.0g | 282% |
| Trans Fat 0.0g | |
| Cholesterol 413mg | 138% |
| Sodium 1632mg | 68% |
| Total Carbohydrate 905.0g | 302% |
| Dietary Fiber 11.0g | 46% |
| Sugars 104.0g | |
| Protein 29.0g | 58% |
| Vitamin A | 65% | Vitamin C | 0% | |
| Calcium | 28% | Iron | 65% |
* 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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