How to make it

  • Prepare pan: Mix graham cracker crumbs, 2 T sugar, cinnamon, and melted buttter.
  • Line 8" or 8 1/2" springform pan with crumb mixture on bottom and insides of pan.
  • Refrigerate until ready to fill.
  • Whip egg whites til stiff and dry.
  • With cream cheese at room temperature, beat until soft.
  • Add 1 cup sugar and blend.
  • Beat in egg yolks, one at a time.
  • Blend in well: sour cream, flour, vanilla, and lemon extract.
  • Fold in whipped egg whites.
  • Pour mixture into prepared pan.
  • Place cheesecake in a preheated oven (350 F) in shallow pan of hot water.
  • Bake for one hour and 20 minutes.
  • Turn off oven; leaving cake inside, allow it to cool off in the oven for 1-2 hours.
  • Remove from oven and let stand.
  • When at room temperature, refrigerate and let remain overnight.
  • "One of the more unusual characteristics cheesecake is the ripening process; it should be made at least 24 hours in advance. The dramatic difference between cured and uncured cake is hard to believe. It seems to increase in quality for at least 2 days, getting creamier while maturing." From my experience eating this, it's a lot like Costco cheesecake, rich and light at the same time, and not gummy like cheap cheesecakes.

Reviews & Comments 1

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    " It was excellent "
    jennyfur007 ate it and said...
    This is the best cheesecake I have ever eaten! Amazingly, incomparably fantastic! I have made it many times, and I am always blown away by how fantastic it really is. So light, fluffy and tasty.
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