This is an amazing cheesecake plain or with your favorite topping!!
- 5 Eggs Separated
- 2 1/2 Pound Cream Cheese
- 1 1/4 Cup Sugar
- 1 Lemon Grated
- 1 Cup Sour cream
- 1 Tsp Vanilla
Graham cracker crust
- 1 1/2 Cup Graham cracker crumbs
- 1/3 Cup Sugar
- 6 TBSP Butter
Graham Cracker Crust
Melt butter. Add graham cracker crumbs, sugar,and butter in a bowl, combine and pat into a 10” springform pan
Separate 5 eggs. Whip the egg whites to stiff peaks and set aside. In a large bowl combine 2 1/2 pounds cream cheese (5 packages), 5 egg yokes, 1 1/4 cups sugar, the grated lemon rind and vanilla. Beat together until smooth, add 1 cup sour cream blend till smooth, Fold egg whites into the batter til smooth.
Pour into the prepared springform pan and bake for 1 And 1/2 hours at 325 degrees. You will need to check the cheesecake to ensure it is fully cooked. Much like a cake when it feels firm to the touch (no jiggling). Start checking at 1 hour and 15 minutes.
Top with your favorite topping
I adapted this recipe from one of my mom’s church recipes. So I can’t give credit to the original author. This cheesecake is delicious plain or with a topping of your choice. Enjoy the Journey