This is a delicious lemon cheesecake we found in a newspaper insert written by relish.com.
Ingredients
Crust
- 5 tablespoons Melted butter
- 40 Vanila Wafers (or 8 Graham crackers crushed for 1 1/2 Cup)
- 1/4 Cup Sugar
Filling
- 24 oz Cream Cheese softened
- 1/3 Cup All pupose flour
- 4 Eggs
- 1 tbsp Finely grated lemon rind
- 3/4 Cup Lemon Juice Takes about 4 fresh lemons, add more to taste
- 11/3 cups Sugar divided
Servings:
Instructions
- Preheat your oven to 325 F. To prepare the crust, combine melted butter, Vanilla wafers and 1/4 cup sugar and stir well. Press into 10-inch spring-form pan.
- Combine cream cheese and 1 cup of sugar; beat until fluffy (5 minutes). Add flour, egg yolks, lemon rind and juice; beat until smooth.
- In a separate bowl, beat egg whites until soft peaks form. Add remaining 1/3 cup of sugar; beat until stiff peaks form. Fold into lemon batter. Pour batter into crust.
- Place pan in a large baking pan. Add water to baking pan to a depth of 1 inch and bake about 55 minutes, until cake is set but still jiggly in the center. Cover and chill at least 4 hours.
Recipe Notes
The egg whites are beaten and folded into this cheesecake for a mousse-like texture. The water bath tempers the heat, creating a soft, creamy filling. If you skip the water bath, the cheesecake will have a firmer traditional cheesecake texture.
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