| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes, Desserts |
1 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Graham cracker crumbs |
| 1/2 |
c |
Butter, melted |
| 1/3 |
c |
Sugar |
| 3/8 |
t |
Cinnamon |
| 24 |
oz |
Cream cheese, softened |
| 1 |
c |
Sugar |
| 5 |
|
Eggs, XTRA large seperated |
| 1 |
c |
Sour cream |
| 1 1/2 |
T |
Lemon juice |
| 1 1/2 |
t |
Vanilla extract |
INSTRUCTIONS
CRUST: Mix the ingredients together and press into pan. FILLING: Beat
cream cheese with electric mixer for 20 to 30 minutes, until creamy
and soft. Add 1 cup sugar, slowly. Add egg yolks one at a time to
mixture. Then add sour cream, lemon juice and vanilla until smooth.
Beat egg whites in separate bowl until soft and frothy, but not firm.
Then fold egg white mixture into batter and pour entire mixture into 9
inch springform pan crust. Bake at 325 degrees for one hour, then turn
off oven and leave cheesecake in oven for 1 hour. Refrigerate
cheesecake for 6 hours or overnight. From: Cooks and Company - a
Collection of Recipes by The Muscle Shoals District Service League.
Posted by Cookie-Lady 11/17/93 MM by CUZ Posted to MM-Recipes Digest
V4 #233 by Jack Elvis <jackelvis@moonlink.net> on Sep 02, 1997
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