It was my daughter Courtney’s birthday a couple of weeks ago and she requested cheesecake instead of a birthday cake so I gave it a shot and it came out pretty good! I don’t love cheesecake so don’t make it ever but this one was easy to make and tasted heavenly! It wasn’t too cheesy tasting and it was light and fluffy in texture. I will definitely make it again.
1 1/2 cups graham cracker crumbs
5 tablespoons sugar
1/3 cup melted butter
3 (8 oz each) packages cream cheese, softened
1 1/2 cups sugar
4 eggs, separated
1 tablespoon lemon juice
1 teaspoon vanilla
1 Preheat oven to 325.
2 For the crust, combine all crust ingredients and press against sides and bottom of 9″ springform pan. (A measuring cup makes this really easy to do.)
3 For the filling, beat together cream cheese, sugar, 4 egg yolks, lemon juice and vanilla until well combined.
4 In another bowl, beat 4 egg whites until stiff and creamy. Fold egg whites into cream cheese mixture. Pour into crust in pan.
5 Bake for 35 minutes. Turn off the oven and leave the cheesecake in the oven for another hour with the door closed.
6 Freeze several hours before serving. Remove from freezer and remove from pan before allowing cheesecake to thaw.
recipe from Plain Chicken