Ellen's Cheese Cake
Yield
1 cakePrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| 2 | tablespoons |
sugar
|
|
| ½ | stick |
butter
melted |
|
| 1 | pound |
cream cheese
softened |
|
| 1 | cup |
sugar
|
|
| 5 | large |
eggs
separated |
|
| 1 | pint |
sour cream
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
lemon extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
graham cracker crumbs
|
*
|
| 3E+1 | ml |
sugar
|
|
| 56.5 | g |
butter
melted |
|
| 453.6 | g |
cream cheese
softened |
|
| 237 | ml |
sugar
|
|
| 5 | large |
eggs
separated |
|
| 473 | ml |
sour cream
|
*
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
lemon extract
|
*
|
Directions
For the crust, mix together crumbs, sugar, and butter.
Press into a 9 inch spring pan.
For the filling, cream together cream cheese and sugar.
Add 1 egg yolk at a time, then add sour cream and extracts.
Beat egg whites stiffly and fold into mixture.
Bake in a 325℉ (160℃). pre-heated oven for 1 hour.
Turn oven off and leave cake in the oven another hour.
Open oven door and leave cake in oven a half hour longer.
Remove from oven and cool.
