My Mom’s Fluffy Cheesecake
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
My Mom’s Fluffy Cheesecake
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
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In a large mixing bowl, beat the cream cheese, sugar, vanilla extract, and lemon juice until smooth and creamy.
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Add the eggs one at a time, beating well after each addition.
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Gradually add the flour and mix until just combined.
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Fold in the sour cream until evenly incorporated.
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Pour the batter over the crust in the springform pan.
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Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
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Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
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Remove the cheesecake from the oven and let it cool completely.
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Refrigerate for at least 2 hours or overnight before serving.
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Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
