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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This is my favorite cheesecake! Plain creamy, creamy, creamy, Oh! Did I say creamy! Found in it Desserts Cooking class cookbook. Tweaked a tiny bit! Best to be made a day ahead of serving. Top it after cooled with 1 cup of Lemon Curd Lemon Curd (Stove Top or Microwave Method) Lime or Orange Curd, using Shortbread Almond Cookie Crust for the crust. Ingredients:
12 ounces cream cheese, room temperature |
3/4 cup vanilla sugar (see my flavored sugars flavored sugar or splenda or lavender sugar with vanilla) |
4 teaspoons flour |
1 cup sour cream |
2 eggs, separated room temperature |
1 egg, room temperature |
4 teaspoons lemon juice |
1/2 teaspoon vanilla |
1/8 teaspoon cream of tartar |
1/2 cup whipping cream |
cinnamon |
Directions:
1. Prepare shortbread cookie crumb crust ( Shortbread Almond Cookie Crust ).
2. Press crust evenly over bottom and sides of greased 8 inch spring form pan.
3. Refrigerate 15 minutes.
4. Place cream cheese, sugar, flour and salt in large mixer, Beat at medium speed until smooth, scraping down sides of bowl as needed.
5. Add sour cream, 2 egg yolks, the whole egg, lemon juice and vanilla to cheese mixture, beat at medium speed, until well blended.
6. Beat egg whites and cream of tartar in clean bowl at high speed, until soft peaks form.
7. Fold egg whites into sour cream mixture.
8. Pour batter into prepared crust.
9. Bake in preheated 325°F oven until center is almost set and jiggles Slightly, about 1 hour.
10. Turn oven off let cake sit in oven with door ajar until cake pan is cooled to room temperature.
11. Refrigerate cake uncovered in pan until firm 8 hours to overnight.
12. To serve remove from pan.
13. Beat whipping cream in small bowl till soft peaks form.
14. Spread on cake.
15. Sprinkle with ground cinnamon.
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