Cheesecake Recipe
This is how I show my love to my near and dear ones, yes by preparing their favorite Cheesecake using this recipe. Cheese is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. Pamper everyone with Cheesecake as Side Dish. Dish up this Cheesecake for a meal today and see it simply vanish.
Ingredients
9 slices or 70 g. zwieback, coarsely crushed
2/3 cup sugar
4 tablespoons butter or margarine
1 Ib. cream cheese
1 teaspoon grated lemon peel
1 tablespoon lemon juice
5 eggs, separated
Directions
Place zwieback between layers of waxed paper or aluminum foil and crush with rolling pin; mix with 2 teaspoons of the sugar and the butter.
Work with your hands until ingredients are blended well.
Put zwieback into a 9 inch (23 centimeter) springform pan and press firmly on bottom, using back of tablespoon.
Soften the cream cheese and beat in remaining sugar, a small amount at a time; beat in lemon peel, lemon juice and egg yolks.
Continue beating until fluffy.
Beat egg whites until stiff peaks are formed.
Gently fold into cream cheese mixture until thoroughly blended.
Turn mixture into pan over zwieback crust and bake in a slow oven (300F or 150°C) about 75 minutes, or until filling is "set." Remove from oven and cool on a rack about 10 minutes before removing rim from springform pan.
Allow cheesecake to rest about 3 hours before serving.
Work with your hands until ingredients are blended well.
Put zwieback into a 9 inch (23 centimeter) springform pan and press firmly on bottom, using back of tablespoon.
Soften the cream cheese and beat in remaining sugar, a small amount at a time; beat in lemon peel, lemon juice and egg yolks.
Continue beating until fluffy.
Beat egg whites until stiff peaks are formed.
Gently fold into cream cheese mixture until thoroughly blended.
Turn mixture into pan over zwieback crust and bake in a slow oven (300F or 150°C) about 75 minutes, or until filling is "set." Remove from oven and cool on a rack about 10 minutes before removing rim from springform pan.
Allow cheesecake to rest about 3 hours before serving.
