Cheesecake #2
Cheesecake #2 is an moderately easy dinner. Made with 2 1/2 lb. cream cheese, 4 whole eggs, 3 egg whites, whipped, 4 tbsp. sour cream and 3 tbsp. flour, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Use a 9-inch pan.
Put in some graham cracker crumbs and swirl them around until they coat the pan.
Break up the cream cheese in a large bowl.
Leave it until it reaches room temperature.
Whip the cream cheese.
Add flour, salt and sugar gradually.
Add lemon juice, lemon rind, sour cream, heavy cream and vanilla to mixture. Add eggs, one at a time, until each is blended.
Fold in 3 whipped egg whites.
Flash heat at 450° for 12 minutes.
(Place a pan of water in oven to prevent cake from burning.)
Drop oven temperature to 250° for 50 minutes.
Top with your favorite topping.
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