Ingredients
- 1 1/2 cups Dry bread crumbs, seasoned
- 1/4 cup Butter, melted
- 1/4 cup White wine
- 1 pound Cream cheese, softened
- 3 lrg Eggs
- 1/2 cup Fresh garlic, chopped
- 1/4 cup Flour
- 2 tablespoons Whipping cream
- 1 teaspoon Lemon pepper
- 1 cup Sour cream
- 1 tablespoon Fresh garlic, chopped
Make it step by step
- CRUST Preheat oven to 325 degrees. Grease a 9 inch springform pan. Combine the bread crumbs, butter, and wine in a medium bowl. Pour the crumb mixture into the prepared pan and pat the crumbs on the bottom and up the sides.
- Set aside. FILLING Beat cream cheese in the large bowl of your electric mixer. Add eggs, one at a time, mixing thoroughly after each addition. Add the garlic, flour, cream and pepper. Continue mixing until well blended.
- Pour the cheesecake filling into the prepared crust and bake until golden and firm, about 40 minutes. TOPPING Combine the sour cream and garlic. Set aside. When the cheesecake is done, remove it from the oven and let it sit for 5 minutes. Spread the sour cream mixture over the cake and let it cool.
- Refrigerate for at least 2 hours.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.