original "philly" cheesecake

Categories
Cheese/eggs
Cake/cookie
Yield
10 servings
MeasureIngredient
  -ELAINE RADIS BGMB90B
1 cup Graham cracker crumbs
3 tablespoons Margarine; melted
24 ounces Cream cheese; softened
¾ cup Sugar
5 tablespoons Lemon juice
1½ teaspoon Grated lemnon peel
1 teaspoon Vanilla
Large eggs; separated

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F.; 10minutes.

Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over curst. Bake at 300 degrees F., 45 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Top with cherry pie filling or fresh fruit, if desired.

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