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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:22%

Spoonacular Score: 22%

 

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 packages
3 packages cream cheese
cream cheese
4
4  eggs
eggs
2 cups
2 cups 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 cups
1.5 cups sour cream
sour cream
1 cup
1 cup sugar
sugar
0.5 cups
0.5 cups unsalted butter
unsalted butter
2 packages
2 packages of
of
3 packages cream cheese
3 packages
cream cheese
4  eggs
4
eggs
2 cups gingersnaps
2 cups
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 cups sour cream
1.5 cups
sour cream
1 cup sugar
1 cup
sugar
0.5 cups unsalted butter
0.5 cups
unsalted butter
2 packages of
2 packages
of

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


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

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

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