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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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Ingredients:
1 1/2 cups finely chopped nuts |
2 tablespoons sugar |
3 tablespoons butter, melted |
4 (8 ounce) packages cream cheese, softened |
1 cup sugar |
3 tablespoons all-purpose flour |
1/4 teaspoon ground cinnamon |
1 teaspoon vanilla extract |
2 teaspoons grated lemons, rind of |
2 tablespoons lemon juice |
4 eggs, separated,at room temperature |
1 cup sour cream |
1 tablespoon sugar |
1 teaspoon vanilla extract |
Directions:
1. combine chopped nuts, sugar and butter, press onto bottom of 9-inch spring form pan.
2. Bake at 325F degrees, 10 minutes.
3. Blend cream cheese, sugar, flour, cinnamon, vanilla, lemon peel, and lemon juice.
4. Beat in yolks one at a time.
5. Beat egg whites until stiff but not dry; fold into cheese mixture.
6. Pour over nut crust in pan.
7. Bake at 450F degrees, 10 minutes.
8. Reduce temperature to 250F degrees, continue baking for 1 hour.
9. Blend sour cream, sugar, and vanilla.
10. Remove cheesecake from oven; spread mixture over top; bake 10 minutes longer.
11. Cool cheesecake thoroughly before removing rim of pan.
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