** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Mix together the crumbs, nuts, and melted butter.
2. Pack onto the bottom of a greased 10-inch spring form pan.
3. Chill 30 minutes. Beat together the cheese, 1 cup of the sugar, and the salt.
4. Add the flour and egg yolks, one at a time, beating until very smooth.
5. Beat in the lemon juice, vanilla, almond extract and sour cream.
6. Beat the egg whites until soft peaks form, then gradually beat in the remaining sugar until stiff but not dry; fold into the cheese mixture.
7. Slowly pour into the prepared chilled spring form pan.
8. Bake in a preheated 325 degree F oven 1 1/4 hours.
9. Open the oven door, turn off the oven, and leave the cake to cool for 1 hour.
10. Remove from oven and finish cooling on a cake rack, then chill at least an hour before removing the sides of the pan.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Tree Nuts, Butter, Gluten, Cheese, Almonds, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.