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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cheesecake Recipe

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This recipe for Cheesecake is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 c graham cracker crumbs
1/3 c sugar
1/2 tsp cinnamon
1/2 c butter or margarine, melted

FILLING:
4 pkg (8 oz) cream cheese, softened
1 1/2 c sugar
1 Tbsp vanilla extract
3 eggs, separated
1 Tbsp lemon zest
1 Tbsp flour
TOPPING
1/2 c sour cream
2 Tbsp sugar
1/2 tsp vanilla extract
1/2 c whipping cream, whipped
Directions:
Directions:
In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 inches up the sides of a greased 9 inch springform pan. Bake at 350º for 5 minutes. Cool on a wire rack. Reduce heat to 325º In a mixing bowl, beat cream cheese, sugar and vanilla, flour and lemon zest until smooth. Add egg yolks; beat on low just until combined. In a small mixing bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust. Bake for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, cool 1 hour longer. Refrigerate until completely cooled. Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.

 

 

 

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