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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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High, light, fluffy, delicious company cheesecake. My favourite, always a great success.. Ingredients:
1 (6 ounce) package zwieback crackers |
4 tablespoons melted butter |
2 tablespoons granulated sugar |
16 ounces cream cheese |
1 cup granulated sugar |
2 whole eggs |
3 egg yolks |
1 teaspoon fresh lemon juice |
16 ounces dairy fresh sour cream |
1 teaspoon vanilla |
3 egg whites, stiffly beaten |
10 whole strawberries |
1/3 cup red currant jelly, melted |
Directions:
1. Crust: In a bowl crush the zwieback crackers, add melted butter and sugar.
2. Press into a nine inch spring form pan and 1 1/2 inches up the sides.
3. Set aside.
4. Filling: In a large bowl beat cream cheese until smooth.
5. Add one cup sugar and beat until fluffy.
6. Add two whole eggs beat well.
7. Add the three egg yolks, and continue to beat well.
8. Stir in the sour cream, lemon juice, and vanilla, blending well.
9. Fold in the stiffly beaten egg whites, blending well.
10. Turn filling into prepared pan.
11. Bake at 350 degrees F.
12. or until set about 50- 60 minutes.
13. Remove from oven onto wire rack.
14. Loosen around edges only with a spatula knife.
15. Cool completely on rack in pan.
16. Cover and refrigerate overnite or several hours.
17. One hour before serving, slice strawberries in half and arrange onto top of cheesecake.
18. Heat the jelly and glaze each berry and top to the edges.
19. Cut into 16 slices to serve.
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