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Meyer Lemon Cheesecake

 
One serving costs about $1.26

$1.26 per serving

31 people like this recipe

31 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 side dish
spoonacular Score:26%

Spoonacular Score: 26%

 

One serving contains 557 calories, 10g of protein, and 42g of fat. For $1.69 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Foodista has 31 fans. A mixture of salt, eggs, cream, and a handful of other ingredients are all it takes to make this recipe so delicious. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is not so amazing. Try Meyer Lemon Cheesecake, Meyer Lemon Cheesecake, and Meyer Lemon Cheesecake for similar recipes.

Ingredients

Servings:
3 pkg
3 pkg cream cheese
cream cheese
4
4  eggs
eggs
2 C
2 C gingersnaps
gingersnaps
0.5
0.5  lemon (juice)
lemon (juice)
2
2  lemon zest
lemon zest
0.13 tsps
0.13 tsps salt
salt
1.5 C
1.5 C sour cream
sour cream
1 cup
1 cup sugar
sugar
0.5 cup
0.5 cup unsalted butter
unsalted butter
2 pkg
2 pkg of
of
3 pkg cream cheese
3 pkg
cream cheese
4  eggs
4
eggs
2 C gingersnaps
2 C
gingersnaps
0.5  lemon (juice)
0.5
lemon (juice)
2  lemon zest
2
lemon zest
0.13 tsps salt
0.13 tsps
salt
1.5 C sour cream
1.5 C
sour cream
1 cup sugar
1 cup
sugar
0.5 cup unsalted butter
0.5 cup
unsalted butter
2 pkg of
2 pkg
of
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Equipment

springform pan
springform pan
hand mixer
hand mixer
food processor
food processor
baking pan
baking pan
mixing bowl
mixing bowl
wire rack
wire rack
oven
oven
blender
blender
knife
knife
springform pan
springform pan
hand mixer
hand mixer
food processor
food processor
baking pan
baking pan
mixing bowl
mixing bowl
wire rack
wire rack
oven
oven
blender
blender
knife
knife


Instructions

  1. 1. Preheat oven to 300 degrees.
  2. 2. Combine gingersnaps and melted butter in a Ninja Blender or food processor and run until gingersnaps are crumbly. Press mixture firmly into the bottom of two 6 Springform pans coated with cooking spray. Bake for 15 minutes; cool on a wire rack.
  3. 3. To prepare the filling, using an electric mixer, beat the cream cheese until smooth. Add the sugar then the salt. Beat in the eggs, 1 at a time. Next add the sour cream, lemon juice and zest. Beat until thoroughly mixed. (Make sure you get the cream cheese mixed in from the bottom of the mixing bowl.)
  4. 4. Pour the filling into the two Springform pans. Do not fill to the very top as the mixture expands a little bit. If you have a small amount of mixture left over just bake it in a small baking dish.
  5. 5. Fill an 11x13 (approx.) with water on a lower rack in the oven. On the middle rack, above the water pan, place the two Springform pans. Place in 300* oven for 1 hour and 10 minutes. After 35 minutes, reverse the position of the two pans if they are in two different areas of the oven, such as one in front of the other.
  6. 6. Turn the oven off and leave the cheesecakes in the oven for another hour. Remove from oven and cool to room temperature on a wire rack.
  7. 7. When cheesecakes are at room temperature, place them in the refrigerator for 8 hours or overnight.
  8. 8. Before removing from pan, use a knife to cut around the pan sides. Then open the clasp on the Springform and release the cheesecake. Place it on a serving plate with the bottom of the Springform pan underneath.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.26
Ingredient
3 packages cream cheese
4 eggs
2 Cs gingersnaps
½ lemon (juice)
2 lemon zest
1.5 Cs sour cream
1 cup sugar
½ cups unsalted butter
Price
$7.02
$0.96
$2.42
$0.10
$1.00
$2.34
$0.28
$0.97
$15.09
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Nutritional Information

Quickview
481k Calories
6g Protein
35g Total Fat
34g Carbs
1% Health Score
Limit These
Calories
481k
24%

Fat
35g
55%

  Saturated Fat
19g
125%

Carbohydrates
34g
12%

  Sugar
23g
26%

Cholesterol
152mg
51%

Sodium
345mg
15%

Get Enough Of These
Protein
6g
14%

Vitamin A
1254IU
25%

Manganese
0.31mg
15%

Vitamin B2
0.25mg
15%

Phosphorus
140mg
14%

Calcium
113mg
11%

Selenium
7µg
11%

Iron
1mg
10%

Folate
32µg
8%

Vitamin B5
0.73mg
7%

Vitamin B12
0.37µg
6%

Potassium
209mg
6%

Vitamin D
0.89µg
6%

Vitamin E
0.85mg
6%

Magnesium
19mg
5%

Zinc
0.7mg
5%

Vitamin B1
0.07mg
4%

Copper
0.09mg
4%

Vitamin B6
0.08mg
4%

Vitamin B3
0.74mg
4%

Vitamin K
3µg
3%

Vitamin C
2mg
2%

Fiber
0.52g
2%

covered percent of daily need

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