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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 1 |
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For the cheesecake lovers out there, this one is put together a bit different being you fold in beaten egg whites. Enjoy Ingredients:
1 1/4 cups graham cracker crumbs |
1/4 cup sugar |
1/3 cup butter or margarine, melted |
5 packages (8 ounces each) cream cheese, softened |
1 1/2 cups sugar |
1 cup gold medal® all-purpose flour, sifted |
1/2 teaspoon cream of tartar |
6 egg yolks |
2/3 cup sour cream |
1/3 cup whipping (heavy) cream |
1 tablespoon grated lemon peel |
1/3 cup fresh lemon juice |
6 egg whites |
Directions:
1. 1. Heat oven to 375ºF. Grease springform pan, 9x3 inches. Mix Graham cracker, sugar and melted butter together and press in the bottom of a springform pan.
2. 2. Beat cream cheese, 1 cup of the sugar, the flour and cream of tartar in large bowl with electric mixer on medium speed, scraping bowl occasionally, until smooth. Beat in egg yolks one at a time, scraping bowl occasionally. Beat in sour cream, whipping cream and lemon peel on low speed. Stir in lemon juice.
3. 3. Beat egg whites in medium bowl on high speed until stiff; gradually beat in remaining 1/2 cup sugar. Fold egg whites into cream cheese mixture. Beat 1 minute, scraping bowl occasionally. Pour into pan.
4. 4. Bake 15 minutes. Reduce oven temperature to 300ºF. Bake 60 to 75 minutes longer or until set. Turn off oven; leave cheesecake in oven 15 minutes. Remove from oven; cool 1 hour. Refrigerate uncovered about 4 hours or until chilled.
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