A New Yorker's Real Italian Cheesecake
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 223.778 |
| Energy (kCal) | 8538.5273 |
| Carbohydrates (g) | 994.3123 |
| Total fats (g) | 412.7441 |
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Cuisine
European >> Italian >> Italian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Preheat oven to 325°F. | 2. Wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in while baking. | 3. Mix sugar, crumbs, and melted butter together well to form crust. | 4. Press this mixture into the bottom of the springform pan and up the sides until you run out. | 5. Bake crust for about 7-10 minutes or until golden brown. | 6. Cool on wire rack while preparing the batter. | 7. With a mixer, cream together ricotta cheese, cream cheese, flour, and sugar until very smooth. | 8. Mix in the eggs one at a time, blend well but DO NOT OVER MIX THE BATTER! | 9. Stir in the sour cream and vanilla by hand. | 10. Pour mixture into cooled crust. | 11. Place cheesecake into a large rectangular pan filled with about 1 1/2 inches of hot water. | 12. Make sure foil is high enough around the springform pan so that no water seeps into it while baking. | 13. Bake for 90 minutes. | 14. After 90 minutes, turn oven off but leave cake in oven for another 60 minutes (DO NOT OPEN OVEN DOOR). | 15. Carefully remove cake from water pan and remove foil from springform pan. | 16. Cool on wire rack for 1 hour. | 17. Cover cake with plastic wrap and chill in refrigerator overnight. | 18. Enjoy! | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| graham cracker | 10 | cup | 3612.0 | 652.344 | 56.196000000000005 | 89.04 | |
| sugar | 1 1/8 | 1/8 | 906.7275 | 226.7955 | 0.0 | 0.0 | |
| butter | 4 1/2 | tablespoons | melted | 384.75 | 17.6783 | 12.0217 | 32.4 |
| ricotta cheese | 24 | ounces | 1183.8748 | 20.6838 | 76.6117 | 88.3143 | |
| cream cheese | 16 | ounces | softened | 1338.12 | 15.876 | 32.2056 | 129.7296 |
| sugar | 1 | cup | 906.7275 | 226.7955 | 0.0 | 0.0 | |
| egg | 6 | 429.0 | 2.16 | 37.68 | 28.53 | ||
| flour | 6 | tablespoons | 216.855 | 47.477 | 3.5254 | 0.8414 | |
| cream | 8 | ounces | sour | 449.056 | 10.5007 | 5.5338 | 43.885 |
| vanilla extract | 1 1/2 | 1/2 | 18.144000000000002 | 0.797 | 0.0038 | 0.0038 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.