Joan Nathans Cream Cheese Cake
From midgelet 14 years ago
- 60 minutes to make
- Serves 8
My friend made this luscious cheescake, when I asked for the recipe: From The Jewish Holiday Kitchen by Joan Nathan. 1988- Top it with strawberries , beautiful and luscious
Ingredients
- 6 tablespoons unsalted butter shopping list
- 1 cup graham cracker crumbs shopping list
- 6 eggs, separated shopping list
- 1 pound cream cheese shopping list
- 1 pound sour cream shopping list
- 1 cup sugar shopping list
- juice of 1/2 lemon shopping list
- 1 teaspoon vanilla shopping list
- 2 tablespoons flour shopping list
How to make it
- Preheat oven to 300.
- Grease the sides of a 9-inch springform pan.
- Melt the butter and combine with the graham cracker crumbs.
- Press the crumbs into the bottom of the pan.
- Save some crumbs.
- Combine the egg yolks, cream cheese, sour cream, sugar, lemon juice, vanilla, and flour.
- Beat very well until light and fluffy.
- Beat the egg whites until stiff peaks form.
- Fold into cream cheese mixture.
- Pour the batter into the pan and sprinkle with the remaining graham cracker crumbs.
- Bake 1 hour.
- Turn off oven and leave cake in the oven 1 additional hour.
- Then leave the oven door ajar 30 minutes more.
- .
The Rating
Reviewed by 5 people-
gotta love it high5 thanks great post
momo_55grandma
in Mountianview loved it
-
Thanks for the posting. High 5...
shibattou
in Fort Mohave loved it
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I'm a total sucker for a good cheesecake..... hmmmm
capedread
in Peterborough. Cambridgeshire loved it
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