American Cream Cheesecake

american cream cheesecake

American Cream Cheesecake

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Cheesecake was probably originally a Middle European invention, but it has been embraced and adapted with great enthusiasm and ingenuity by Americans so that it is now a standard menu item. Black currants or redcurrants can be substituted for the blackberries, or they can be omitted entirely.
Servings: 6
Calories: 824


  • 6 oz Digestive biscuits graham crackers, crumbled
  • 8 oz Sugar
  • 6 Tbs Butter melted
  • 1 1/2 lb Cream cheese softened
  • 4 Eggs
  • 1 tsp Lemon juice
  • 2 tsp Grated lemon rind
  • 2 tsp Cornflour cornstarch, blended with 1 Tbs water
  • 12 oz Blackberries
  • 3 Tbs Water


  • Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
  • Combine the crushed biscuits (crackers), 75 g (3 oz) (f cup) sugar and melted butter. Press the mixture into the bottom and sides of a well-greased 20 cm (8 in) cake tin with a removable base.
  • Beat the cream cheese until it is smooth, then gradually beat in the remaining sugar, eggs, lemon juice and half the lemon rind.
  • Pour the mixture into the lined cake tin and put into the oven. Bake for 35 minutes, then set aside to cool. Chill in the refrigerator overnight.
  • Put the remaining lemon rind and the remaining ingredients into a saucepan and bring to the boil, stirring constantly. Reduce the heat to low and simmer for 3 minutes, stirring occasionally. Remove from the heat and spread over the cheese filling. Serve at once.
Calories: 824 kcal
Carbohydrates: 71 g
Protein: 13 g
Fat: 56g
Saturated Fat: 30 g
Trans Fat: 1 g
Cholesterol: 264 mg
Sodium: 642 mg
Potassium: 333 mg
Fiber: 4 g
Sugar: 53 g
Vitamin A: 2153 IU
Vitamin C: 13 mg
Calcium: 156 mg
Iron: 2 mg
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