Betty's Cheesecake
Cheesecake recipe
Yield
16 servingsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
graham cracker crumbs
|
*
|
| 24 | ounces |
cream cheese
softened |
|
| 5 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | tablespoons |
margarine
melted |
|
| ¾ | cup |
sugar
|
|
| 1 ½ | teaspoons |
lemon zest
grated |
|
| 3 | large |
eggs
seperated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
graham cracker crumbs
|
*
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 75 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 45 | ml |
margarine
melted |
|
| 177 | ml |
sugar
|
|
| 7.5 | ml |
lemon zest
grated |
|
| 3 | large |
eggs
seperated |
|
Directions
Combine crumbs and margarine; press onto bottom of 9 inch springform pan.
Bake at 325℉ (160℃). for 10 minutes.
Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended.
Add egg yolks, one at a time, mixing well after each addition.
Beat egg whites until stiff peaks form; fold into cream cheese mixture.
Pour over crust.
Bake at 300℉ (150℃). for 45 minutes.
Loosen cake from rim of pan, cool before removing rim of pan.
Chill. Top with cherry pie filling or fresh fruit, if desired.
