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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I got this recipe from my mom. She loved to bake and was darned good at it! This is probably the lightest baked version of cheesecake I've made or eaten. I'm not sure that it's light in calories but the texture certainly is! Read more ! Be careful though...one bite and you might need someone to tie your hands behind your back to keep you from eating the entire pan!!! Ingredients:
20 graham wafer cracker squares |
4 teaspoons butter |
1 cup white sugar |
6 eggs (separated) don't worry...they happily re-unite later on in the story. |
2 - 8 oz. packages philadelphia cream cheese (at room temperature) |
2 tablespoons. sour cream |
1 lemon (juice and grated rind) |
Directions:
1. Heat oven to 300 - 325 degrees F.
2. Crush the graham wafers into crumbs. (I put the wafers in a plastic bag, 4 at a time, and crush them by rolling over them with a rolling pin using good downward pressure)
3. Add butter to the crumbs and mix together well.
4. Place half the crumb mixture (as evenly as possible) on the bottom of an 8 X 12 inch glass baking pan.
5. Mix together the cream cheese; sour cream; sugar; egg yolks; lemon juice and rind.
6. In another bowl beat the egg whites separately until stiff but not dry.
7. Fold the two mixtures together - gently but thoroughly. (I told you they'd get back together again!)
8. Pour the mixture into the baking pan and sprinkle with the remainder of the graham wafer crumbs.
9. Bake for approximately 1 hour; until golden brown.
10. Cool.
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