Jennie Selligman's Cream Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 (6-ounce) package zwieback toast, crushed |
1 cup sugar |
3/4 teaspoon ground cinnamon |
1/4 cup plus 2 tablespoons butter or margarine, melted |
1 (8-ounce) package cream cheese, softened |
3/4 cup sugar |
2 tablespoons all-purpose flour |
4 eggs, separated |
1 (16-ounce) carton commercial sour cream |
1 teaspoon grated lemon rind |
1 1/2 tablespoons lemon juice |
3/4 teaspoon vanilla extract |
Directions:
1. Combine toast crumbs, 1 cup sugar, cinnamon, and butter, mixing well. Firmly press mixture into bottom and halfway up sides of a 9-inch springform pan; set aside.
2. Beat cream cheese at medium speed of an electric mixer until light and fluffy; gradually add 3/4 cup sugar and flour, mixing well. Add egg yolks, sour cream, lemon rind, juice, and vanilla; mix well.
3. Beat egg whites (at room temperature) until stiff peaks form. Fold egg whites into cream cheese mixture.
4. Pour cheese mixture into crust. Bake at 375° for 5 minutes. Reduce heat to 300°; bake one hour and 10 minutes. Let cool to room temperature. Loosely cover, and refrigerate overnight. Remove sides of Springform pan before serving.
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