Delicious and creamy cheesecake is a nuts-free, soy-free dessert made with crackers, cream cheese, eggs and sundae sauce – perfect for baking or as a tart.
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: eggs | not vegan | lactose | gluten |
⏱ 124 mins – easy
🍽 10 servings – 594 kcal per serving
|
Serving
201g |
Fat
35g |
Sat. fat
17g |
Sodium
508mg |
|
Carbs
61g |
Fibers
1g |
Sugars
25g |
Proteins
10g |
INGREDIENTS
- 1 cup crackers
- 3 tbsp granulated sugar
- 3 tbsp margarine
- 24 oz cream cheese
- ¾ cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 3 cups sundae sauce
TOOLS
- 1 oven
- 1 microwave
- 1 food processor
- 3 bowls
- 1 spring form pan
- 1 fridge
- 1 spoon
- 1 electric mixer
STEPS
Microwave the margarine in a bowl on low heat for 1 minute to get melted margarine.
Put the crackers in a food processor and blitz for 2 minutes to get cracker crumbs.
Put the cracker crumbs, melted margarine, and 3 tbsp of granulated sugar in a second bowl. Mix with a spoon to get a crumb mixture.
Put the crumb mixture in a springform pan and press it down.
Preheat the oven to 450°F for 20 minutes.
Place the springform pan in a hot oven. Bake for 10 minutes to get a crust. Then remove from the oven.
Put the cream cheese and three-quarters cup of granulated sugar in a third bowl. Mix with an electric mixer for 4 minutes. Then crack one egg into the mixture and mix again with an electric mixer until well combined. Repeat this process with the remaining eggs. Then add the vanilla extract and mix with an electric mixer for another 2 minutes to get a creamy mixture.
Spread the creamy mixture over the crust (on top).
Place the springform pan in a hot oven and bake for 10 minutes.
Turn the temperature down to 250°F and bake for 25 minutes.
Turn off the heat and remove the springform pan from the oven.
Place the springform pan in the fridge and chill for 60 minutes. Then remove from the fridge.
Spread the sundae sauce on top.
It’s ready to be served !
