Fluffy Cheesecake Recipe
Ingredients:
1 1/2 c. crushed Zwieback2 tbsp. sugar
2 tbsp. butter, melted
2 (8 oz.) pkgs. cream cheese
1/2 c. sugar
1 tsp. lemon peel
1 tbsp. lemon juice
1 tsp. vanilla
Dash salt
5 egg yolks
2 c. dairy sour cream
5 egg whites
1/2 c. sugar
1 (10 oz.) frozen raspberries, thawed
1 tbsp. cornstarch
1/2 c. currant jelly
Cooking Directions:
Combine - press on bottom of 9 inch springform pan - ungreased.2 (8 oz.) pkgs. cream cheese1/2 c. sugar1 tsp. lemon peel1 tbsp. lemon juice1 tsp. vanillaDash salt5 egg yolks2 c. dairy sour cream5 egg whites1/2 c. sugar
Stir cream cheese to softened. Beat in the 1/2 cup sugar, lemon peel, juice, vanilla and salt. Blend in egg yolks, then sour cream. DO NOT BEAT! Beat egg whites until soft peaks forms. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Fold into cream cheese mixture. Carefully pour into pan. Bake at 325 degrees for 1 hour, 20 minutes. Cool in pan 10 minutes. With small spatula loosen cheesecake around rim - unsnap pan, cool.
CRIMSON SAUCE:
1 (10 oz.) frozen raspberries, thawed1 tbsp. cornstarch
1/2 c. currant jelly
Boil until clear and thickened.
Other Recipes you might like:
Fluffy Seven Minute Icing, Fluffy Tapioca Pudding, Quick Fluffy Frosting For Coconut Cake, Fluffy Icing, Fluffy Sponge Cake, Grandmother's Light And Fluffy Dumplings
