Source:

Jane W.

Serves/Makes:8

Ingredients

• Crust:
• 1-1/2 cups (350 ml) graham cracker crumbs
• 3 4 tbsp (60 ml) melted butter
• 2 3 tbsp (45 ml) sugar
• Topping:
• 1 cup (225 ml) sour cream
• 1 tbsp (15 ml) sugar
• 1/4 tsp (1 ml) vanilla
• Filling:
• 2 eggs, separated
• 1/2 cup (125 ml) sugar
• 1 tbsp (15 ml) lemon juice
• 1/2 tsp (2 ml) vanilla
• 1 pound cream cheese
• lemon bits or lemon peel

Preparation

• Preheat oven to 300 degrees (150 C.).
• Combine crust ingredients and press into round spring-form pan, forming crust as far up sides as it will go.
• Bake crust 5 minutes; cool.
• Beat egg whites till stiff.
• Process remaining filling ingredients in blender or food processor.
• Fold together gently with egg whites.
• Pour into crust.
• Bake 45 minutes.
• Combine topping ingredients and spread over baked cheese cake.
• Bake 10 minutes longer.
• Cool thoroughly; then chill.
• If desired, cover with foil and freeze.

Comments

This is from a blender cookbook that I got many years ago. Would like to give credit, but I don't even have the blender any more! This recipe still makes the best basic cheese cake I've ever tasted, and I hope it will also be enjoyed by others.