Cheese cake

Cheese cake

Ingredients/Components

• graham cracker crumbs - 1 c
• sugar - 2 Tbsp
• pkg - 3 oz
• milk - 1 c
• vanilla extract - 1 tsp
• sour cream - 1 c
• salt - 1/4 tsp
• egg yolks - 3 item
• lemon juice - 2 Tbsp
• butter, melted - 1/3 c
• egg whites room temperature - 3 item
• grated lemon peel - 2 Tbsp
• Cheese Filling:2 envelopes unflavored gelatin

How to make cheese cake:

Cheese Filling:2 envelopes unflavored gelatin3/4 c. sugar1/4 tsp. salt3 egg yolks1 c. milk3 (8 oz.) pkg. cream cheese (room temperature)2 Tbsp. grated lemon peel2 Tbsp. lemon juice1 tsp. vanilla extract3 egg whites (room temperature)1/4 c. sugar1 c. sour cream Crust: Prepare crust in spring pan and refrigerate.

Cheese Filling: In small, heavy saucepan, combine gelatin, 3/4 cup sugar and the salt. In small bowl, beat egg yolks with milk until smooth. Gradually stir into gelatin mixture; mix well. Cook over medium heat, stirring, until gelatin is dissolved and custard is thickened slightly (about 5 minutes). Remove from heat; cool 10 minutes. In large bowl, with mixer at medium speed, beat the cream cheese, lemon peel, lemon juice and vanilla until smooth, 3 minutes. Slowly add cooled custard, beating at low speed just to blend. Set in a bowl of ice water to chill, stirring occasionally, until mixture mounds when lifted with spoon.

Meanwhile, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Add egg whites and sour cream to the cheese mixture; beat at low speed until smooth. Turn into prepared pan and refrigerate until well chilled, at least 4 hours.

Recipe categories: Cheesecake, Desserts, < 60 mins.