Ingredients
Crust
graham cracker crumbs1 1/4 cup
(125g)sugar1/4 cup
(50g)butter1/4 cup
(57g)Cake
light cream cheese2 lb
(907g)sugar1 1/2 cup
(300g)eggs4 whole, beaten
(4g)lemon juice1/8 cup
(30g)vanilla1 tsp
(5g)cornstarch3 tbsp
(24g)flour3 tbsp
(24g)butter1/4 lb, melted
(113g)nonfat sour cream1 pint
(473g)Instructions
Step-by-step guide
- 1
Mix graham cracker crumbs, sugar, and butter together and form to the bottom of a greased 9 inch spring form pan.
- 2
Beat eggs until well, set aside.
- 3
Cream the cream cheese and add sugar gradually. Add eggs and beat well. Add lemon juice, vanilla, cornstarch, flour, and melted butter and beat well until creamy smooth. Stir in sour cream.
- 4
Pour into greased 9 inch spring form pan and bake at 325 for 1 hour. Turn heat off and leave in oven until cool.
Timer: 1h