James Beard's Sour Cream Cheesecake |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 1 |
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A delightful cheesecake; it's the perfect balance between sour cream and cream cheese. Creamy and tasty. You're sure to like this. From The New James Beard (1981). Ingredients:
2 cups graham cracker crumbs |
1/4 sugar |
6 tablespoons butter |
3 (8 ounce) packages cream cheese, at room temperature |
1 1/4 cups granulated sugar |
6 eggs, separated |
1 pint sour cream |
1/3 cup flour, sifted |
2 teaspoons vanilla extract |
lemon, juice and zest of |
Directions:
1. Mix 1 1/2 cups of graham cracker crumbs with sugar and butter. Press into bottom and sides of a lightly buttered 10-inch springform pan. Set aside.
2. Beat the cheese until soft and creamy. Add sugar and mix thoroughly.
3. Blend in egg yolks one at a time.
4. Add the sour cream, vanilla, flour, lemon zest and lemon juice. Mix well.
5. Beat egg whites until stiff but not dry. Stir in one-third of whites into cheese mixture. Then fold the remaining whites in gently.
6. Pour the cheese mixture into the prepared crust.
7. Bake in a preheated oven at 350 degrees F for one hour. Turn off the heat and allow the cheesecake to sit in the oven for one more hour.
8. Remove to a wire rack and allow to cool to room temperature.
9. Sprinkle the remaining crumbs on top of the cake.
10. Chill over night. Dust with confectioner's sugar just before serving, if desired.
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