Lemon cheesecake
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Lemon cheesecake
  Lemon    Cheesecakes  
Last updated 6/12/2012 1:21:54 AM. Recipe ID 54312. Report a problem with this recipe.
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      Title: Lemon cheesecake
 Categories: Desserts, Cheesecakes
      Yield: 8 Servings
 
  1 1/2 c  Graham cracker crumbs
    1/4 c  Butter; melted
    1/2 c  Vanilla sugar (see note)
      3 lg Egg; separated
      8 oz Cream cheese; softened
      3 ts Lemon juice; fresh
      1    Lemon rind; finely grated
    1/2 c  Raisins or currants
    1/2 c  Heavy cream; whipped *
 
  * comparable amount of dairy sour cream may be substituted.
  
  Note: Vanilla sugar is made by placing a piece of vanilla bean in a
  canister of sugar. Let it remain buried in the sugar several days or
  until it perfumes and flavors the sugar. Also lovely to use over
  fresh fruit in season.
  
  Combine crumbs, butter and 2 tbsp sugar; press into bottom and sides
  of greased 8" springform pan, reserving about 1/4 cup of mixture for
  topping. Beat egg yolks well; gradually, beat in 1/4 cup vanilla
  sugar, cream cheese, 2 1/2 tbsp lemon juice and lemon rind. Beat egg
  whites until stiff but not dry; fold into cream mixture. Stir in
  raisins or currants. Pile mixture into crust. Bake in preheated 300
  degree oven for 50 minutes or until filling begins to brown on top.
  Whip cream, add remaining lemon juice to sour it. Or use sour cream.
  Add remaining vanilla sugar to cream. Spoon mixture over top; scatter
  remaining crumbs over that. Bake 5 to 10 minutes longer. Chill well
  until serving time. Makes one 8" cake.
 




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Recipe ID 54312 (Apr 03, 2005)

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