Dad says "This is the best cheesecake I've ever had"
Graham Cracker Crust:
2 C. graham cracker crumbs
4 T. sugar
5 T. butter, melted
Mix and line spring form pan, bottom and sides. Cool in refrigerator.
Filling:
2 (8-oz pkg.) cream cheese
4 eggs, separated
1 C. sugar
1/2 tsp. vanilla
juice of large lemon
1 C. heavy cream
1/4 C. flour
Beat cream cheese with 1/2 C. sugar. Add egg yolks and all other ingredients except egg whites and remaining sugar. Beat whites until stiff with rest of the sugar. Fold into batter gently. Pour into crumb lined pan and bake 20 min. at 350F, reduce heat to 250F and bake for another hour or till done.
So I usually use just half the lemon. Last time I made this I baked mine for probably an hour and 20 minutes. Also, another tip is to spray the sides of your pan w/ non stick stuff before you put the crust in b/c otherwise after it expands in the oven it won't deflate nicely and you'll get a cheesecake with a really high ugly ridge. Also, I htink next time i'll put more butter in the crust because it was a little dry.
ReplyDeleteI am confused...did Allie post that recipe? Or did Mom...because it says Allie posted it. oh my gosh i soooo wish I could have Mom's cheesecake right now...delish
ReplyDeletei know you asked a long time ago, but i posted mom's recipe! this is the one and only!!! Corinne and I are gonna make it tomorrow!
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