Jay's Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling:
2 - 8oz. pkgs. of Philadelphia cream cheese (softened)
16 oz. carton of sour cream
2/3 c. sugar
2 T all purpose flour
1 t vanilla
1 t lemon juice
3 eggs - separate yolks and whites
2 - 9 inch graham cracker pie crusts
Orange marmalade (or other jam)
Topping:
16 oz. sour cream
4 T sugar
2 t vanilla
2 t lemon juice
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Directions: |
Directions:Mix the first 6 ingredients together, along with the egg yolks, and beat well. Wash and dry the beaters and then beat the 3 egg whites into a stiff meringue in a separate mixing bowl. Gently fold the meringue into the cream cheese mixture.
Spread a thin layer of the orange marmalade (or other jam) over the bottom of the pie crusts. Fill each with the cream cheese mixture and bake at 250º for 60-70 minutes. Turn off the oven and open the oven door. Let the cheesecakes cool in the oven (important).
When cool, mix the topping ingredients together and spread the topping mixture on each cheesecake. Keep refrigerated. |
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Number Of
Servings: |
Number Of
Servings:2 pies |
Preparation
Time: |
Preparation
Time:2.5 hours |
Personal
Notes: |
Personal
Notes: This recipe is submitted in loving memory of my dad, Jean (Jay) Philippe Bodet, who enjoyed making this special dessert for our family gatherings. His secret to the light texture of this dessert is to beat the egg whites separately before adding them to the cream cheese mixture.
Note that the marmalade gives a unique flavor to the cheesecakes. However, this ingredient can be left out if you prefer an original cheesecake flavor.
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