|Graham cracker crumbs||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Cream cheese||19 Ounce, softened (2 Packages Of 8 Ounce Each Plus 1 Package, 3 Ounce)|
|Sugar||1 Cup (16 tbs)|
|Grated lemon peel||2 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Cherry glaze/Strawberry glaze||1⁄4 Cup (4 tbs)|
Heat oven to 350°.
Stir together graham cracker crumbs and 2 tablespoons sugar.
Mix in butter thoroughly.
Press mixture evenly in bottom of 9-inch spring-form pan.
Bake 10 minutes.
Reduce oven temperature to 300°.
Beat cream cheese in large mixer bowl.
Gradually add 1 cup sugar, beating until fluffy.
Add lemon peel and vanilla.
Beat in eggs, one at a time.
Pour over crumb mixture.
Bake 1 hour or until center is firm.
Cool to room temperature.
Spread with sour cream or glaze.
Chill at least 3 hours.
Loosen edge of cheesecake with knife before removing side of pan.
Serving size: Complete recipe
Calories 3933 Calories from Fat 2499
% Daily Value*
Total Fat 284 g436.3%
Saturated Fat 158.2 g790.8%
Trans Fat 0 g
Cholesterol 1443.2 mg481.1%
Sodium 2279.1 mg95%
Total Carbohydrates 307 g102.5%
Dietary Fiber 1.1 g4.2%
Sugars 287.2 g
Protein 58 g115.4%
Vitamin A 200% Vitamin C 24.9%
Calcium 88.7% Iron 29.4%
*Based on a 2000 Calorie diet