Ingredients
-
12
-
3/4
-
4
-
1
-
1
-
2
-
1
-
4
-
1/2
-
1/8
-
1/2
-
-
-
-
Directions
Creamy Cheesecake, This is my favorite cheesecake! Plain creamy, creamy, creamy, Oh! Did I say creamy! Found in it Desserts Cooking class cookbook Tweaked a tiny bit! Best to be made a day ahead of serving Top it after cooled with 1 cup of Lemon Curd recipe #61278, using Recipe #54869 for the crust
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Steps
|
1
Done
|
Prepare Shortbread Cookie Crumb Crust ( Recipe #54869 ). |
|
2
Done
|
Press Crust Evenly Over Bottom and Sides of Greased 8 Inch Spring Form Pan. |
|
3
Done
|
Refrigerate 15 Minutes. |
|
4
Done
|
Place Cream Cheese, Sugar, Flour and Salt in Large Mixer, Beat at Medium Speed Until Smooth, Scraping Down Sides of Bowl as Needed. |
|
5
Done
|
Add Sour Cream, 2 Egg Yolks, the Whole Egg, Lemon Juice and Vanilla to Cheese Mixture, Beat at Medium Speed, Until Well Blended. |
|
6
Done
|
Beat Egg Whites and Cream of Tartar in Clean Bowl at High Speed, Until Soft Peaks Form. |
|
7
Done
|
Fold Egg Whites Into Sour Cream Mixture. |
|
8
Done
|
Pour Batter Into Prepared Crust. |
|
9
Done
|
Bake in Preheated 325f Oven Until Center Is Almost Set and Jiggles Slightly, About 1 Hour. |
|
10
Done
|
Turn Oven Off Let Cake Sit in Oven With Door Ajar Until Cake Pan Is Cooled to Room Temperature. |
|
11
Done
|
Refrigerate Cake Uncovered in Pan Until Firm 8 Hours to Overnight. |
|
12
Done
|
to Serve Remove from Pan. |
|
13
Done
|
Beat Whipping Cream in Small Bowl Till Soft Peaks Form. |
|
14
Done
|
Spread on Cake. |
|
15
Done
|
Sprinkle With Ground Cinnamon. |
