Lemon cheesecake

Yield: 8 Servings

Measure Ingredient
1½ cup Graham cracker crumbs
¼ cup Butter; melted
½ cup Vanilla sugar (see note)
3 larges Egg; separated
8 ounces Cream cheese; softened
3 teaspoons Lemon juice; fresh
1 \N Lemon rind; finely grated
½ cup Raisins or currants
½ cup 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 ¼ cup of mixture for topping. Beat egg yolks well; gradually, beat in ¼ cup vanilla sugar, cream cheese, 2½ 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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