Cheesecake recipe

The cheesecake turned out good. Amazingly light given the amount of fat it contains. I thought I had once made a key lime cheesecake, but I didn't own a springform pan until yesterday morning, so this may have been the first cheesecake I've ever made. By popular demand from the people who tried the cheesecake, here is the recipe from an old (pre-1983) issue of Yankee magazine.

Crust
1.5 c   graham cracker crumbs
3 TBS  sugar
0.5 tsp  cinnamon
0.25 c  sweet butter

Grease a 10” springform pan with butter. Combine all ingredients in a small bowl and mix until well blended. Press into the bottom and sides of pan. Chill prepared pan while making filling.

Filling

24 oz  cream cheese
1 c  sugar
6  eggs, separated
1 c  creme fraiche
1 c  sour cream
1 TBS  grated lemon peel
juice  of half a lemon
1 tsp  vanilla
3 TBS  flour, scant

Preheat oven to 350 F. Cream together cream cheese and sugar. Stir in the egg yolks, creme fraiche, sour cream, lemon peel, lemon juice, and vanilla. Add flour and stir until just blended. In a separate bowl, whip egg whites until they hold a peak. Thoroughly fold egg whites into the cheese batter. Pour into crust and bake for one hour. Then shut off heat and leave cake in oven, with door closed, for another hour. Open door and let cake remain in oven for another 15 minutes. Cool thoroughly before serving.

Comments

[gwen]

I found your recipe via google and made it for a dessert party albeit sans creme fraiche (market was sold out, so I used the sour cream) -- it won first place. I had enough batter for a second cheesecake so I threw some cocoa powder in for a chocolate cheesecake, which received raves at a second party. Thank you very much, they were my first cheesecakes.

[joe]

Glad it turned out well and congratulations! Mmmm, I could go for some cheesecake right now.