Sally field's cheesecake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| CRUST AND TOPPINGS | ||
| 1½ | cup | Graham cracker, crushed |
| ¼ | cup | Confectioner's sugar, |
| Sifted | ||
| 6 | tablespoons | Butter, melted |
| 1 | teaspoon | Cinnamon |
| FILLING | ||
| 1 | cup | Sugar |
| ¼ | cup | Whipping cream |
| 2 | pounds | Cream cheese |
| 4 | Egg yolks, beaten | |
| 3 | tablespoons | Flour |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Lemon rind, grated |
| 4 | Egg white | |
Directions
Preheat oven to 350~. Mix together graham crackers, confectioner's sugar, melted butter and cinnamon. Put aside about ⅓ of the mixture. Line a deep 9" pie plate with rest of mixture, pressing crust lightly onto the bottom and against the sides. Chill thoroughly. Dissolve sugar in whipping cream. Add cream cheese, beaten egg yolks, flour, vanilla, lemon rind. In a separate bowl, whip egg whites until they're stiff but not dry. Fold into cheese mixture. Fill pie shell and sprinkle reserved graham cracker mixture over top. Bake about 1 hour at 350~. Garnish with lemon slices. Serve 12.
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