Lemon Cheesecake
Yield
1 cakePrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| ¼ | cup |
butter
melted |
|
| ½ | cup |
vanilla sugar
(see note) |
* |
| 3 | each |
eggs
separated, large |
|
| 8 | ounces |
cream cheese
softened |
|
| 3 | teaspoons |
lemon juice
fresh |
|
| 1 | x |
lemon zest
finely grated |
*
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
heavy whipping cream
whipped * |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
graham cracker crumbs
|
*
|
| 59 | ml |
butter
melted |
|
| 118 | ml |
vanilla sugar
(see note) |
* |
| 3 | each |
eggs
separated, large |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 15 | ml |
lemon juice
fresh |
|
| 1 | x |
lemon zest
finely grated |
*
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
heavy whipping cream
whipped * |
|
Directions
- comparable amount of dairy sour cream may be substituted.
Note: Vanilla sugar is made by placing a piece of vanilla bean in a canister of sugar. Let it remain buried in the sugar several days or until it perfumes and flavors the sugar. Also lovely to use over fresh fruit in season.
Combine crumbs, butter and 2 tbsp sugar; press into bottom and sides of greased 8 inch springform pan, reserving about ¼ cup of mixture for topping.
Beat egg yolks well; gradually, beat in ¼ cup vanilla sugar, cream cheese, 2½ tbsp lemon juice and lemon rind.
Beat egg whites until stiff but not dry; fold into cream mixture.
Stir in raisins or currants.
Pile mixture into crust.
Bake in preheated 300 F degree oven for 50 minutes or until filling begins to brown on top.
Whip cream, add remaining lemon juice to sour it.
Or use sour cream.
Add remaining vanilla sugar to cream.
Spoon mixture over top; scatter remaining crumbs over that.
Bake 5 to 10 minutes longer.
Chill well until serving time.
Makes one 8 inch cake.
