Baked Lemon Sour Cream Cheesecake

Preparation:  15 min. Cooking: 60 min. Total: 75 min.
Recipe photo
  • foil
  • 2 Cup breadcrumbs
  • 1/4 Lb unsalted butter , melted
  • 1/2 Lb cream cheese , softened
  • 1/2 Lb small curd cottage cheese
  • 3 eggs
  • 3/4 Cup sugar
  • 2 3/4 Tbsp cornflour
  • 3/4 Lb lowfat sour cream
  • 2 tsp lemon zest
  • 2 Fl Oz lemon juice
  • 5 3/4 Fl Oz whipped cream (optional)
  • 1/2 tsp ground nutmeg (optional)
Preheat oven to 325 ℉. Lightly grease a 20 inch springform tin. Cover base with foil and grease foil. Combine crumbs and butter in a small bowl and mix well. Press mixture over base and side of prepared tin and refrigerate until firm. Place cheeses in a medium bowl and beat with an electric mixer until well combined. Add eggs, one at a time, beating well after each addition. Beat in sugar and cornflour, then next 3 ingredients. Pour filling into crust and place tin in oven. Bake about 1 hour, or until just firm in center. Remove and let cool. Refrigerate several hours or overnight. Decorate with whipped cream and top with ground nutmeg, if desired.
Calories
680 Cal
Fat
41 g
Carbs
62 g
Protein
17 g
Fiber
1.9 g
Sugar
30 g
Cholesterol
210 mg
Sodium
670 mg


Nutrients

Fiber     1.9 g
Fat     41 g
Sugar     30 g
Carbs     62 g
Protein     17 g
Calories     680 Cal

Fats

Fat, Poly     2.7 g
Fat, Mono     11 g
Fat, Sat     24 g
Fat, Trans     0.2 g
Fat, Percent     54 %

Vitamins

Vitamin, K     6.7 mcg     5.6 %
Vitamin, A     1400 IU     45 %
Vitamin, B12     0.9 mcg     36 %
Niacin     2.7 mg     17 %
Riboflavin     0.5 mg     35 %
Vitamin, C     5.9 mg     6.5 %
Vitamin, D     10 IU     1.7 %
Vitamin, B6     0.1 mg     8.7 %
Vitamin, E     1.1 mg     7 %
Panto, Acid     0.8 mg     16 %
Choline     88 mg     16 %
Thiamin     0.4 mg     34 %

Minerals

Calcium     160 mcg     16 %
Phosphorus     230 mg     32 %
Magnesium     27 mg     6.4 %
Copper     0.1 mcg     15 %
Fluoride     16 mcg     390 %
Zinc     1.3 mg     12 %
Cholesterol     210 mg     0.4 %
Sodium     670 mg     45 %
Selenium     22 mcg     40 %
Manganese     0.4 mg     5.3 %
Potassium     230 mg     4.9 %
Iron     2.8 mg     35 %