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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cheesecake - Ioannidis

Recipe Tags: Cheesecake Recipes

Date Added: January 04, 2014


200 Grams Zwieback 200 Grams Zwieback cookies crumbled
150 Grams Sugar 150 Grams Sugar confectioner'
5 Millilters Cinnamon 5 Millilters Cinnamon ground
100 Grams Butter 100 Grams Butter small lump
700 Grams Cream Cheese 700 Grams Cream cheese softened
200 Grams Sugar 200 Grams Sugar confectioner'
4 Unit Eggs 4 Unit Egg whites ;
7 1/2 Millilters Vanilla 7 1/2 Millilters Vanilla grated lemon zest or orange zest
500 Millilters Sour Cream 500 Millilters Sour cream or milk
20 Millilters Sugar 20 Millilters Sugar confectioner'
2 1/2 Millilters Vanilla 2 1/2 Millilters Vanilla grated lemon zest or orange zest
40 Grams Almonds 40 Grams Almond for garnish, OR chopped, optional
15 Grams Butter 15 Grams Butter small lump
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1. Preheat oven to 190 C .

2. Use the steel blade of the food processor; drop the zwieback cookies into the processor, one at a time, and process until fine.

3. Add the sugar and cinnamon. Melt butter and pour in.

4. Process 2 seconds or until crumbs are moistened.

5. Reserve 3/4 cup of crumbs. Press the rest into bottom and sides of a buttered 25 cm springform pan.

6. Bake 10 minutes. Refrigerate 30 minutes. Wash the food processor bowl.

7. Preheat oven to 175 C . Cut the cheese into 30 g pieces.

8. Process with steel blade until smooth. In another bowl, beat the eggs until stiff.

9. Blend sugar into the egg whites and pour into processor bowl.

10. Process with cream cheese until smooth. Add vanilla.

11. Process for 2 seconds. Pour mixture into crust and bake for 25 minutes.

12. Preheat oven to 250 C . Mix together the sour cream, sugar and vanilla.

13. Pour and spread over the top of cake. Sprinkle reserved crumbs to cover topping.

14. Arrange slivered almonds over the crumbs. Bake for 7 minutes.

15. Refrigerate overnight. The next morning open the springform pan and knock off excess crust.

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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, Egg, Tree Nuts, Butter, Gluten, Cheese, Almonds, Natural Sweeteners allergies.
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