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Ingredients
- 1/4 c. softened butter
- 1/4 c. sugar
- 1 egg, beaten
- 1 c. flour
- 1/2 teaspoon baking pwdr
- 1/4 teaspoon salt
Directions
- CRUST: Cream 1/4 c. butter and 1/4 c. sugar; add in 1 beaten egg. Stir in flour, baking pwdr and salt. Grease a 9 inch springform pan. Line the bottom of pan with crust; be especially sure to seal cracks. Bring up sides as far as they will go, pressing with fingers.
- CAKE: Mix both cheeses together in large bowl. Stir in 1 c. sugar at moderate speed. Add in beaten Large eggs, lemon juice, and vanilla. Sift together remaining sugar, flour, and cornstarch; add in slowly to cheese mix. Add in melted butter and lowfat sour cream. Blend thoroughly at high speed till smooth. Pour into pan with crust. Bake 1 hour and 40 min at 300 degrees. When done, open door of oven and let cold gradually for 20 min before removing. Refrigerateovernight, remove outside of pan and top with your favorite pie filling if you like. This is the best cheesecake ever!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 4 servings | |
| Calories 280 | |
| Calories from Fat 114 | 41% |
| Total Fat 12.91g | 16% |
| Saturated Fat 7.68g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 400mg | 17% |
| Potassium 52mg | 1% |
| Total Carbs 36.44g | 10% |
| Dietary Fiber 0.8g | 3% |
| Sugars 12.67g | 8% |
| Protein 4.73g | 8% |
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