Original \"philly\" cheesecake
10 servings
| Quantity | Ingredient | |
|---|---|---|
| -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 |
| 3 | 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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