Cheesecake a la Chase-Park Plaza
Yield
1 cheesecakePrep
20 minCook
2 hrsReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham cracker pie crust
|
*
|
| 2 | pounds |
cream cheese
|
|
| 1 ½ | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅓ | teaspoon |
orange zest
|
|
| ⅓ | teaspoon |
lemon zest
|
|
| ⅓ | cup |
egg whites
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham cracker pie crust
|
*
|
| 907.2 | g |
cream cheese
|
|
| 355 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 1.7 | ml |
orange zest
|
|
| 1.7 | ml |
lemon zest
|
|
| 79 | ml |
egg whites
|
|
Directions
Line an 8 inch springforn pan with a graham cracker crust.
Chill slightly. Cream together, cream cheese and sugar.
Beat in eggs one at a time.
Add vanilla, orange and lemon rinds.
Fold in stiffly beaten egg whites.
Pour into crust.
Bake in a preheated oven at 230'F. for 2 hours and 40 minutes
