Italian Cheesecake
Source of Recipe
Internet
List of Ingredients
Crust:
1 Cup of graham cracker crumbs (Fine)
3/4 Teaspoon of cinnamon
6 Tablespoons of butter, melted (Unsalted)
2 Tablespoons of butter at room temperature (Unsalted)
Filling:
24 oz. Cream cheese at room temperature
1 1/4 Cups of sugar
5 Eggs (separated)
1 pt. Sour cream
3 Tablespoons of unbleached flour
1/4 Teaspoon of salt
1 1/2 Teaspoons of Vanilla Extract
Juice and grated rind of one lemon
Recipe
Crust :
1. Combine the cracker crumbs and cinnamon in a bowl.
2. Stir in the melted butter until crumbs are moistened.
3. Use the soft butter to coat the spring-form pan.
4. Press the crumbs on the bottom and sides of the pan.
5. Chill in the refrigerator for at least 30 minutes.
Cake:
1. Beat the cream cheese with an electric mixed until it is very soft and smooth.
2. Add the sugar 1/4 cup at a time, beating until the sugar has blended into the mixture.
3. Add the egg yolks one at a time, while beating.
4. Continuing to beat, add the sour cream, flour, salt, vanilla and the lemon.
5. In another bowl beat the egg whites until stiff but not dry.
6. Gently fold the whites into the cheese mixture.
7. Evenly pour the mixture into the pan with the crust.
8. Bake in a 325 degree oven for 11/2 hours.
9. Shut the oven off, open the door and let the cake cool
in the oven 1 hour.
10. Let cool out of the oven till room temperature
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