| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Cheesecakes |
1 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Graham cracker crumbs |
| 1/2 |
c |
Butter; melted |
| 1/3 |
c |
Sugar |
| 3/8 |
ts |
Cinnamon |
| 24 |
oz |
Cream cheese; softened |
| 1 |
c |
Sugar |
| 5 |
lg |
Eggs; XTRA large; seperated |
| 1 |
c |
Sour cream |
| 1 1/2 |
tb |
Lemon juice |
| 1 1/2 |
ts |
Vanilla extract |
INSTRUCTIONS
CRUST
FILLING
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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