Baked Cheese Cake – a delicious recipe with graham cracker crumbs, cream cheese, egg yolks, vanilla, white sugar, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Butter a 9-inch spring pan and sprinkle with graham cracker crumbs.
2
Cream the cream cheese, egg yolks, vanilla and white sugar.
3
Beat until stiff the egg yolks and gradually add 3/4 cup white sugar.
4
Fold two mixtures together.
5
Put in spring pan. Bake for 40 minutes at 340u00b0, then pull out of oven.
6
Top with 1 cup sour cream with 3 tablespoons sugar mixed in.
7
The sour cream mixture can set out when cheese cake is baking to warm up so it isn't so cold when you put on hot cheese cake.
8
Bake the cheese cake at 450u00b0 for just 5 minutes, then turn oven off and jar door of oven open and let cheese cake in oven to cool at least 1 hour. Cheese cake should be refrigerated and will keep good for at least 1 week in refrigerator.
9
Top with strawberries, raspberries, blueberries, etc.
1104
kcal
Calories
78
g
Fat
69
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: graham cracker crumbs, 24 oz. cream cheese (three 8 oz. pkg.), 4 egg yolks, 1 tsp. vanilla, and more.
Yes, Baked Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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