Friday, April 3, 2009

Lemon Cheese Cake

I created this lighter version for spring and summer. It can be served anywhere from frozen to room temperature (after it's baked!) and anywhere in between. This is my own Lemon Cheese Cake recipe.
Butter an 8" spring form pan. For crust, add to food processor, 7 Graham Crackers, 1/2 C Walnuts, 2 Tbl Brown Sugar, 2 Tbl Sugar, and Pinch of salt. Pulse til you have crumbs. Melt 1/2 stick Unsalted Butter and drizzle while pulsing processor to incorporate together. Press crumbs into bottom of pan. If you want you can press some up the sides all the way around. Preheat oven to 350F.
Using wire whip attachment, beat til fluffy 8 oz Soften Cream Cheese and 1/3 C Sour Cream. Separate 2 Eggs placing yolks in with cream cheese 1 at a time and mixing on medium-low after each addition. Put whites in separate clean bowl. Put 1 additional Egg into cream cheese and mix on medium-low. Add 1 Tbl Four and mix.
Zest and juice 2 Lemons. Add zest to cream cheese then add juice and mix. With mixer on low, slowly add 3/4 C Sugar. Beat egg whites and a pinch of salt to soft peaks. Fold whites into cream cheese mixture. Pour on top of graham cracker crust. Bake in hot oven for 45 minutes or until set. Remove from oven and cool on a rack. After 20 minutes, remove ring from cheese cake. Enjoy with fresh berries.

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