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LEMON CHEESECAKE 1 1/2 c. graham cracker crumbs 3 Tbsp. sugar 1/2 tsp. ground cinnamon 1/4 c. (1/2 stick) sweet butter, melted 3 (8 oz.) pkg. cream cheese (at room temperature) 1 1/4 c. sugar 6 eggs, separated 1 pt. dairy sour cream 1/3 c. all-purpose flour 2 tsp. vanilla grated rind of 1 lemon juice of 1/2 lemon Generously grease a 9 x 3-inch spring-form pan with butter. Place pan in center of a 12-inch square of aluminum foil and press foil up and around sides of pan. Combine crumbs, sugar, cinnamon and melted butter in a small bowl until well blended. Press 3/4 cup of crumb mixture into bottom and sides of pan. Chill while making filling. Reserve rest of crumbs for topping. With electric mixer on low speed, beat cream cheese in large bowl until soft. Gradually beat in sugar until light and fluffy. Beat in egg yolks, one at a time, until well blended. Stir in sour cream, flour, vanilla, lemon rind and juice until smooth. Beat egg whites until they hold stiff peaks. Fold whites into cheese mixture until well blended. Pour into prepared pan. Bake in 350 degrees oven for 1 hour and 15 minutes or until top is golden; turn oven off and allow cake to cool in oven 1 hour. Remove cake from oven and allow to cool on wire rack at room temperature. Sprinkle remaining crumbs on top. Chill overnight before serving. Dust with powdered sugar just before serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |