Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Show:
Cooking Monday-Friday
Episode:
Cakes Requested by Cyberchef
Helen's Cheesecake
Getting reviews...
- Level: Easy
- Total: 3 hr
- Prep: 2 hr
- Cook: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 295
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 8 g
- Sugar
- 19 g
- Protein
- 12 g
- Cholesterol
- 97 mg
- Sodium
- 332 mg
- Level: Easy
- Total: 3 hr
- Prep: 2 hr
- Cook: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 295
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 8 g
- Sugar
- 19 g
- Protein
- 12 g
- Cholesterol
- 97 mg
- Sodium
- 332 mg
Ingredients
Dough:
Filling:
Directions
- Butter a 9-inch or 10-inch springform cake pan. Set aside 3/4 cup of the crumb dough to sprinkle over the top. Press crumb mixture on bottom and up sides of form (as much as will stick).
- Preheat oven to 325 degrees. Mix butter, egg yolks, sugar together. Add cheese, vanilla, grated rind and lemon juice, flour and baking powder. Beat 4 egg whites until peaked. Fold into cheese mixture and pour on top of dough. Add chopped walnuts to reserved crumb mixture and sprinkle mixture over the top.
- Bake for 1 hour or until set. Turn off heat, open oven door and let stand for 1 hour or until cooled. Remove rim of spring form pan and set cake with its cake bottom on serving plate.
