Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place oven rack in centre of oven, heat to 350 degrees. | 2. Coat bottom and sides of 9 inch springform pan evenly with butter, reserve. | 3. Cut cream cheese into 1 inch cubes, place in large mixer bowl. | 4. Beat at medium speed, scraping down sides of bowl as needed, until completely smooth. | 5. Beat in lemon rind and 1 teaspoon of the vanilla. | 6. Continue beating at medium speed while very slowly adding 1/2 cup of the sugar to cheese mixture and scraping down sides of bowl as needed, beat until sugar is absorbed. | 7. Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition. | 8. Pour batter into reserved pan, spread top smooth. | 9. Gently rotate pan several quarter turns to settle batter. | 10. Bake until centre is just set, about 25 minutes. | 11. Transfer pan to wire rack away from drafts. | 12. Let cool undisturbed 30 minutes. | 13. Do not turn oven off. | 14. While cake is cooling, mix sour cream, remaining 1/2 cup sugar and remaining 1 teaspoon vanilla in medium bowl until smooth. | 15. Gently spread sour cream mixture evenly over partially baked cake. | 16. (cake will not fill pan to the top) Rotate pan several quarter turns to settle sour cream mixture. | 17. Return pan to oven, bake until sour cream mixture is set, about 10 minutes. | 18. Turn oven off. | 19. Let cake stand in oven with door propped open 8 inches for 30 minutes. | 20. Transfer pan to wire rack away from drafts. | 21. Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature. | 22. Remove sides of pan. | 23. Refrigerate cake uncovered 2 hours. | 24. Cover cake loosely with plastic wrap, refrigerate overnight or at least 6 hours. | 25. Garnish with grapes before serving, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1 1/2 - 2	tablespoons		0.0	0.0	0.0	0.0
cream cheese	1	lb		250.8975	2.9768	6.0386	24.3243
cream cheese	3	ounces		250.8975	2.9768	6.0386	24.3243
lemon	1		grated rind	1.2808	0.4116	0.0486	0.0132
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
egg	3		beaten	214.5	1.08	18.84	14.265
cream	2	cups	sour	910.8	21.298000000000002	11.224	89.01
red grape				-	-	-	-
green grape				-	-	-	-

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