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Polish Cheesecake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)165.2963
Energy (kCal)2158.332
Carbohydrates (g)214.068
Total fats (g)66.3075
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350. | 2. Generously butter a spring form pan. | 3. Grind gingersnaps into fine crumbs and dust the bottom and sides of the pan with the crumbs. | 4. Beat cheese. Add sugar. Beat until light and feathery. | 5. Add the eggs, one at a time and beat well after each one. | 6. Beat in vanilla and sour cream. | 7. Pour into prepared pan and sprinkle the top with more gingersnap crumbs if desired. | 8. Bake for 1 hour (center should be firm). | 9. When cake is done, turn off the heat and leave in the oven for 40 minutes with the oven door closed. | 10. Remove and let stand until cool. Refrigerate. | 11. Top with fruit if desired. Remove sides of pan before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    farmer cheese 24 ounces 605.2 0.0 134.64 3.4
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    egg 4 286.0 1.44 25.12 19.02
    cream 8 ounces sour 449.056 10.5007 5.5338 43.885
    lemon zest 1/2 605.2 0.0 134.64 3.4
    gingersnap 10 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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