Mom has been making this cheesecake recipe since she clipped it out the September 1977 Southern Living magazine. It's light and airy without the usual heavy butter or cream. She's added her comments on the cooking times, cooling techniques, alternative toppings and corrections to the original recipe. I've added the changes to the recipe below. This year she is using a jar of lemon curd from Trader Joe's instead of the topping in the recipe. I remember how the recipe's topping tastes from years past and it is delicious too.
Favorite Cheesecake
1 cup graham cracker crumbs
2 (8-ounce) packages cream cheese, softened
3/4 cups sugar
4 eggs, separated
1 tablespoon lemon juice
2 teaspoons vanilla extract
Topping (recipe follows)
Spread graham cracker crumbs in bottom of a 9-inch springform pan. Combine cream cheese and sugar, beating until smooth; add egg yolks, mixing thoroughly. Add lemon juice and vanilla, blending well.
Beat egg whites until stiff; add to cheese mixture, folding for a total of 8 minutes. Spread filling over crumbs.
Bake at 350 for 30 minutes. Do not open the oven. Turn the heat down to 325 and bake for another 20-30 minutes until the top is nicely browned but not dark. Still, without opening the oven, let it rest in the oven for one hour. If after all these precautions the top crack it means that it was over baked.
Spread topping over cheesecake; bake 5 minutes longer. Refrigerate overnight.
Yield: 8 to 10 servings
Topping:
1 cup commercial sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
Combine all ingredients, and blend well. Yield: 1 cup
Mrs. Glenda Beamon,
Burlington, North Carolina
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