12 Serves
89 Mins
Preheat your oven to 175°C and prepare a springform pan by greasing it lightly.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
88 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
135 mg / 1,250 mgPotassium
274 mg / 4,700 mgSodium
536 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
1 g / 28 gSugar
26 g / 50 gSaturated Fat
15 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 gIn a mixing bowl, combine the graham cracker crumbs with melted butter and press firmly into the bottom of the springform pan to form the crust.
Using an electric mixer, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing on low speed until just combined, then stir in the vanilla extract.
Pour the batter over the prepared crust and bake in the oven for 60 minutes or until the center is set.
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