Oringinal Cheesecake
Yield
10 servingsPrep
25 minCook
55 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
graham cracker crumbs
|
*
|
| 3 | tablespoons |
margarine
melted |
|
| 24 | ounces |
cream cheese
softened |
|
| ¾ | cup |
sugar
|
|
| 5 | tablespoons |
lemon juice
|
|
| 1 ½ | teaspoons |
lemon zest
grated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
separated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
graham cracker crumbs
|
*
|
| 45 | ml |
margarine
melted |
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 177 | ml |
sugar
|
|
| 75 | ml |
lemon juice
|
|
| 7.5 | ml |
lemon zest
grated |
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
separated |
|
Directions
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325F degrees 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 curst. Bake at 300F degrees for 45 minutes.
Loosen ckae from rim of pan; cool before removing rim of pan.
Chill.
Top with cherry pie filling or fresh fruit, if desired.
