8 Serves
88 Mins
30 g
68 g
51 g
Preheat your oven to 175°C and grease a 9-inch springform pan.
Ingredients, vitamins, and health benefits
Melted Butter
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KoreanVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
162 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
240 mg / 1,250 mgPotassium
513 mg / 4,700 mgSodium
976 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
2 g / 28 gSugar
41 g / 50 gSaturated Fat
28 g / 20 gCholesterol
136 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
In a large mixing bowl, combine the graham cracker crumbs with melted butter and press firmly into the bottom of the pan.
Using a stand mixer, beat the cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, followed by the vanilla bean paste, mixing on low speed until just combined.
Pour the batter over the prepared crust and bake in the preheated oven for 50-60 minutes until the edges are set but the center remains slightly wobbly.
Graham Cracker Crumbs
Cream Cheese
Granulated Sugar
Egg
Vanilla Bean Paste
Vitamin A
349 µg / 900 µgVitamin C
0 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
162 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
240 mg / 1,250 mgPotassium
513 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
41 g / 50 gSaturated Fat
28 g / 20 gCholesterol
136 mg / 300 mgCaffeine
0 mgNet Carbs
1
g34
g11
g
American
AmericanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
41 µg / 55 µgAlcohol
0 g