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Lemon
Cheesecake
Ingredients
- 1 1/2 cups graham
cracker crumbs
- 1/4 cup butter;
melted
- 1/2 cup vanilla
sugar *
- 3 large eggs
separated
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- 8 ounces cream
cheese; softened
- 3 teaspoons fresh
lemon juice
- 1 teaspoon finely
grated lemon rind
- 1/2 cup raisins
or currants
- 1/2 cup heavy
cream; whipped
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Method
* Vanilla
sugar is made by placing a piece of vanilla bean in a canister of sugar.
Let it remain in the sugar several days or until it perfumes and flavors
the sugar.
Combine crumbs, butter and 2 tablespoons sugar; press into bottom and
sides of greased 8 inch spring form pan, reserving about 1/4 cup of
mixture for topping. Beat egg yolks well; gradually, beat in 1/4 cup
vanilla, sugar, cream cheese, 2 1/2 tablespoons 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 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. spoon
mixture over top; scatter remaining crumbs over that. Bake 5 to 10
minutes longer. Chill well until serving time.
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