Joan Nathan's Classic Cheesecake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This easy and delicious recipe is from the cookbook, The Jewish Holiday Kitchen , by Joan Nathan. Cake needs 1 1/2 hours cooling time. Ingredients:
6 tablespoons unsalted butter |
1 cup graham cracker crumbs |
6 eggs, separated |
1 lb cream cheese |
1 lb sour cream |
1 cup sugar |
1/2 lemons, juice of or 1 -1 1/2 tablespoon lemon juice |
1 teaspoon vanilla |
2 tablespoons flour |
Directions:
1. Preheat oven to 300. Grease the sides of a 9-inch springform pan.
2. Melt the butter and combine with the graham cracker crumbs. Press the crumbs into the bottom of the pan. Save some crumbs.
3. Combine the egg yolks, cream cheese, sour cream, sugar, lemon juice, vanilla, and flour. Beat very well until light and fluffy.
4. Beat the egg whites until stiff peaks form. Fold into cream cheese mixture. Pour the batter into the pan and sprinkle with the remaining graham cracker crumbs.
5. Bake 1 hour. Turn off oven and leave cake in the oven 1 additional hour. Then leave the oven door ajar 30 minutes more. (This prevents cracking).
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