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Drinks and Coctails Recipes

  Added: Apr 07, 2006  •  Visited (1054)  •  Print version Print this recipe (64)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
What You Need:
  • 1 six-ounce box Graham crackers, finely crumbled (¾ cup)
  • 2 tablespoons sugar
  • ½ teaspoon cinnamon
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons soft butter

  • 3 eight-ounce packages cream cheese, softened
  • cups sugar
  • 6 egg yolks
  • 1 pint sour cream
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla
  • 1 tablespoon lemon juice
  • 1 tablespoon finely grated lemon rind
  • 6 egg whites
  • 2 tablespoons confectioners' sugar

  • How To Cook:
    1. In a mixing bowl, with a large spoon combine the finely crumbled Graham crackers, the sugar and cinnamon. Stir the melted butter into the cracker crumbs until they are well saturated.

    2. With a pastry brush, heavily butter a 9-inch, 3-inch-deep springform pan with the 2 tablespoons of soft butter. With your fingers, pat an even layer of the cracker-crumb mixture on the bottom and sides of the pan to form a shell. Refrigerate while you make the filling.

    3. FILLING: Preheat the oven to 350°F. Cream the softened cheese by beating it with a spoon in a mixing bowl until it is smooth. Then gradually beat in the sugar. Beat in the egg yolks one at a time, and continue to beat until all the ingredients are well combined. Stir in the sour cream, flour, vanilla, lemon juice and lemon rind.

    4. With a large whisk or rotary beater, beat the egg whites, preferably in an unlined copper bowl, until they are stiff enough to form unwavering peaks on the beater when it is lifted out of the bowl. With a rubber spatula fold the egg whites gently but thoroughly into the cream cheese mixture until no streaks of white show, but be careful not to overfold.

    5. Pour the filling into the pan, spreading it out evenly with a rubber spatula. Bake in the middle of the oven for 1 hour. Then turn off the oven, and with the oven door open, let the cake rest on the oven shelf for 15 minutes. Remove and let cool to room temperature. Before serving, remove the sides of the pan and sprinkle the cake with confectioners' sugar.
    To make one 9-inch cheesecake
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Dairy » Cream Cheese
    Main Ingredient » Dairy » Sour Cream
    Main Ingredient » Condiments » Vanilla
    Dish » Cake


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