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Lemon cheesecake
LEMON CHEESECAKE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Cheesecakes
Amount Measure Ingredient -- Preparation Method
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1 1/2 c Graham cracker crumbs
1/4 c Butter -- melted
1/2 c Vanilla sugar (see note)
3 lg Egg -- separated
8 oz Cream cheese -- softened
3 ts Lemon juice -- fresh
1 Lemon rind -- finely grated
1/2 c Raisins or currants
1/2 c Heavy cream -- whipped *
* comparable amount of dairy sour cream may be
substituted.
Note: Vanilla sugar is made by placing a piece of
vanilla bean in a canister of sugar. Let it remain
buried in the sugar several days or until it perfumes
and flavors the sugar. Also lovely to use over fresh
fruit in season.
Combine crumbs, butter and 2 tbsp sugar; press into
bottom and sides of greased 8" springform pan,
reserving about 1/4 cup of mixture for topping. Beat
egg yolks well; gradually, beat in 1/4 cup vanilla
sugar, cream cheese, 2 1/2 tbsp lemon juice and lemon
rind. Beat egg whites until stiff but not dry; fold
into cream mixture. Stir in raisins or currants. Pile
mixture into crust. Bake in preheated 300 degree oven
for 50 minutes or until filling begins to brown on
top. Whip cream, add remaining lemon juice to sour it.
Or use sour cream. Add remaining vanilla sugar to
cream. Spoon mixture over top; scatter remaining
crumbs over that. Bake 5 to 10 minutes longer. Chill
well until serving time. Makes one 8" cake.
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| Free recipe:
Lemon cheesecake
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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