Connecticut Cheesecake
two 8 ounce packages of cream cheese
5 eggs
1 teaspoon of vanilla
2 tablespoons of lemon juice
1 cup of sugar
1/4 teaspoon of salt
2 cups of sour cream
9 inch graham cracker crust spring form pan
Preheat oven to 350ºF.
Beat cheese, egg yolks, vanilla, lemon juice, sugar and salt together
until smooth. Use large electric mixer bowl with mixer at medium
speed, or use hand beater. Add the sour cream. Continue beating until
well mixed. Beat egg whites until they stand in stiff points when beater
is removed. Fold cheese mixture into whites. Turn into crumb lined pan.
Bake for 1 hour.
Then turn heat off. Let stand in oven 1 hour longer. Remove pan from
oven and place on cake rack away from drafts. Let stand another hour.
Then use spatula to loosen cake from sides of pan. Remove cake
carefully, leaving it on flat insert of pan. Let stand for 2 hours.
Makes 10 to 12 servings.
Refrigerate any leftover cheesecake and serve next day. Or heat leftover
cheesecake on cookie sheet in 400ºF. oven for 15 minutes. This is
a little richer, a little more cheesy, because of the sour cream.
Sometimes I add a tablespoon of grated lemon peel. |
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