THE BEST HOMEMADE CHEESECAKE
THE BEST HOMEMADE CHEESECAKE
Equipment:
9-inch Springform Pan
Kitchen-Aid Mixer
Ingredients:
Instructions:
Either way – it MUST chill before serving.
Equipment:
9-inch Springform Pan
Kitchen-Aid Mixer
Ingredients:
- Crust
- 1½ cups graham cracker crumbs
- 5 Tbsp sugar
- ⅓ cup melted butter
- Filling
- 3 (8-oz) packages cream cheese, softened
- 1½ cups sugar
- 4 eggs separated
- 1 Tbsp lemon juice
- 1 tsp vanilla
Instructions:
- Preheat oven to 325ºF.
- Crust
- Combine all ingredients and press against sides and bottom of 9-inch springform pan. (I use a measuring cup to do this – works great!)
- Filling
- In the bowl of an electric mixer, mix together cream cheese, sugar, 4 egg yolks, lemon juice and vanilla.
- In another bowl, beat 4 egg whites until stiff and creamy. Fold egg whites into cream cheese mixture. Pour into crust in the springform pan.
- Bake for 35 minutes. Turn off the oven and leave the cheesecake in the oven for another hour with the door closed.
- Freeze several hours before serving. Remove from freezer and remove from pan before allowing the cheesecake to thaw.
- Notes:
- It is very important to freeze this cake. It won’t be fully set if you don’t freeze it.
- You can refrigerate the cheesecake overnight, if you don’t want to freeze the cheesecake.
Either way – it MUST chill before serving.
