Old World Cheesecake

Crust
1/2	cup	butter or margarine		3 or 4	tbsp	sugar
1 1/2	cups	graham cracker crumbs		1/2	tsp	cinnamon
Melt margarine over medium heat, stirring constantly until foamy. Remove from heat and add crumbs, sugar and cinnamon. Mix thoroughly. Set aside 2 tbsp for sprinkling on top if desired. Grease a 9" by 2 1/2 to 3" deep springform or loose bottom pan, Press crumb mixture into bottom and up sides 1 1/2" ensuring that all metal is covered. Place a square of foil under pan, cupping slightly, to catch any drips. Bake at 375° F for about 8 minutes or until crust is firm and golden. Chill in freezer 15 minutes.
Filling
4		eggs, separated		3	tbsp	flour
1/8	tsp	salt		1	tbsp	lemon juice
1/2	cup	sugar		1	tsp	vanilla
1	lb	plain cream cheese, softened		1 1/2	tsp	grated lemon rind
1/4	cup	sugar		1 1/4	cup	sour cream
Beat the egg whites and salt together in a small bowl until soft peaks form. Gradually add 1/2 cup sugar and continue beating until very stiff peaks form. Set aside. In a large bowl, using the unwashed beaters, combine the cheese and egg yolks. Beat in 1/4 cup of sugar and the flour. When creamy, add remaining ingredients. Stop beater and scrape sides of the bowl occasionally. fold in (do not beat) the egg whites. Pour into prepared pan and sprinkle with reserved crumbs. Set pan on foil again and bake at 300° F for 1 3/4 hours. When the cake is baked perfectly, the filling will appear high and puffy. The center should quiver slightly. Don't overbake or it'll turn dry instead of moist and creamy. Turn off the heat and leave the cake to cool slowly in the oven: 1 1/2 hours in a gas oven and 3 hours in an electric. Chill for at least 6 hours. Tastes best after 24 hours. During the cooling the filling typical settles in the center. You may garnish with strawberry or cherry glaze if desired or serve plain. To remove from pan, release the clamps on the pan and lift off ring. serves:12

mycheesecake.html
This page by Pat
updated August 18, 2000

Background by