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Cream Cheesecake With Cookie Crust

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For cookie dough crust
  Cream cheese 40 Ounce (5 Packages, 8 Ounce Each)
  Sugar 1 3⁄4 Cup (28 tbs)
  Flour 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Lemon 1 , rind grated
  Orange 1⁄2 , rind grated
  Eggs 5
  Egg yolks 2
  Heavy cream 1 Cup (16 tbs)

Toasted chopped blanched almonds Make Crust.
Have ingredients except 3/4 cup cream at room temperature.
Beat cheese until fluffy.
Mix sugar, flour, and salt.
Gradually blend into cheese, keeping mixture smooth.
Add grated rinds.
Add eggs and egg yolks, one at a time, beating well after each addition.
Stir in 1/4 cup cream.
Turn into crust.
Bake in preheated very hot oven (475°F.) for 15 minutes.
Reduce heat to very slow (200° F.) and bake for 1 hour longer.
Turn off heat and let stand in oven for 15 minutes.
Remove from oven; cool.
This cake will shrink some.
Remove sides of pan.
Top with 3/4 cup cream, whipped, and the almonds.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6726 Calories from Fat 4495

% Daily Value*

Total Fat 511 g785.6%

Saturated Fat 284.8 g1424%

Trans Fat 0 g

Cholesterol 3003.6 mg1001.2%

Sodium 4582.4 mg190.9%

Total Carbohydrates 455 g151.8%

Dietary Fiber 5.8 g23.4%

Sugars 395.8 g

Protein 114 g228.6%

Vitamin A 394.3% Vitamin C 136.5%

Calcium 151.9% Iron 68.8%

*Based on a 2000 Calorie diet

Cream Cheesecake With Cookie Crust Recipe