20-Pound Cheesecake
The largest cheesecake ever made weighed over 6,900 pounds!
This is vegetarian and high protein recipe. Dish can be prepared in 210 minutes. Recipe for experienced cooks (high difficulty). Number of ingredients: 10.
20-Pound Cheesecake
Ingredients
Instructions
-
Preheat the oven to 325°F (163°C).
-
In a medium bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
-
In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla extract, and mix well.
-
Add eggs, one at a time, mixing well after each addition. Gradually add flour and continue mixing until just combined.
-
Pour the batter into the prepared crust.
-
Bake for 60 minutes or until the center is set and the top is lightly browned.
-
Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly.
-
Remove from the oven and let it cool completely.
-
Refrigerate for at least 2 hours or overnight.
-
Serve chilled with fresh berries on top.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 600kcal
- % Daily Value *
- Total Fat 45g70%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
