Ultimate Cheesecake
Colleen Brown
ingredients
- Crust:
- 1 1/2 c. graham cracker crumbs
- 2 T. sugar
- 1/4 c. melted butter
- Filling:
- 5 pkgs. (8oz) cream cheese (softened)
- 1 1/3 c. sugar
- 3 T. flour
- 3 lrg. eggs
- 1/2 c. sour cream
- 2 t. lemon zest
- 1 1/2 t. vanilla
- Topping:
- 1 egg white
- 1 T. sugar
- 1/2 c. sour cream
- 1 c. raspberry preserves (optional)
- 1 c. fruit (optional)
directions
- 1
Crust:
- 2
Mix crumbs, sugar and butter. Press into bottom and sides of a 9" spring form pan. Chill 30 minutes.
- 3
Filling:
- 4
Preheat oven to 325. In a large mixing bowl beat cream cheese with an electric mixer for 2 minutes. Add sugar. Gradually add flour and beat. On low speed, beat in eggs, one at a time. Add sour cream, lemon zest and vanilla. Beat until just blended. Pour into crust. Bake for 1 hour and 15 minutes. Remove cake from over; cool for 15 minutes. Meanwhile, beat egg white until frothy, add sugar and beat until soft peaks form. Fold in sour cream. Spread on top of cake.
- 5
Return cake to oven; bake until top is set but not brown, about 20 minutes. Turn off oven; let cheesecake sit for 1 hour with oven door ajar. Remove to a cake rack and cool completely.
- 6
If desired: warm preserves for 45 seconds on high in the microwave. Spread over cheesecake and top with fruit. Chill completely.
Source: Colleen Brown
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