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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 15 |
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Warning: This is not your usual cheesecake! It's good though. I do not know the origin of this recipe, but my mom has been making it since the 1950s. It is the cheesecake I grew up with. In fact, I didn't know there was any other kind until I was an adult. Ingredients:
3/4 cup graham cracker crumbs (about 5 whole crackers) |
1 (8 ounce) package cream cheese |
6 eggs, separated |
3/4 teaspoon cream of tartar |
1 1/2 cups sugar, divided |
1/2 teaspoon salt |
1 teaspoon vanilla |
1 teaspoon lemon extract or 1 teaspoon lemon, zest of |
1 cup powdered milk |
1/4 cup liquid milk |
Directions:
1. Pre-heat oven to 325 deg F.
2. Butter bottom and sides of a 9x13-inch baking pan and sprinkle with graham cracker crumbs.
3. Set aside.
4. Cut cream cheese into 12 to 15 chunks and set aside to soften.
5. Beat egg whites and cream of tartar, gradually adding 3/4 cup of sugar.
6. Beat until stiff peaks form and sugar is dissolved.
7. Beat egg yolks with salt, flavorings and remaining 3/4 cup of sugar until thickened and golden in color.
8. Add cream cheese to egg yolk mixture one chunk at a time, beating well after each addition.
9. Continue to beat until blended.
10. Sprinkle powdered milk and liquid milk over yolk mixture and continue beating until well blended.
11. Fold in egg white mixture and pour into prepared pan.
12. Bake at 325 deg F until brown and puffy, about 40 minutes.
13. Cheese cake will collapse as it cools.
14. Refrigerate after cooling.
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