The Best Cheese Cake
Yield
1 cakePrep
20 minCook
35 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 2 ½ | cups |
graham cracker crumbs
|
*
|
| 1 | stick |
margarine
|
*
|
| ½ | cup |
sugar
|
|
| Cake | |||
| 8 | large |
eggs
separated |
|
| 1 ½ | cups |
sugar
|
|
| 4 | tablespoons |
lemon juice
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 32 | ounces |
cream cheese
|
|
| Topping | |||
| 16 | ounces |
sour cream
|
|
| 4 | tablespoons |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 591 | ml |
graham cracker crumbs
|
*
|
| 113 | g |
margarine
|
*
|
| 118 | ml |
sugar
|
|
| Cake | |||
| 8 | large |
eggs
separated |
|
| 355 | ml |
sugar
|
|
| 6E+1 | ml |
lemon juice
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 924.8 | ml/g |
cream cheese
|
|
| Topping | |||
| 462.4 | ml/g |
sour cream
|
|
| 6E+1 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
Directions
In a bowl place graham cracker crumbs, margarine and sugar.
Press into bottom and sides of 9 x 13 inch pan.
Place in refrigerator while mixing cheesecake.
Beat egg yolks and sugar until blended.
Add lemon juice, vanilla and cream cheese.
Beat until smooth.
Beat egg whites until stiff.
Fold in by hand to the cheese mixture.
Pour int o crust.
Bake in preheated oven at 375℉ (190℃) F for 25 to 30 minutes until firm in middle.
Take out of oven and let cool for 15 minutes.
Spread topping on cheesecake.
Sprinkle cinnamon and nutmeg on top.
Return to oven for 5 minutes.
