Want a delicious cheesecake! Well here you go! I don't like my cheesecake to be too sweet! This recipe is so good! I even messed it up once or so I thought because I didn't save the egg yolks and used them for a different recipe. The cheesecake was still yummy!
Homemade Cheesecake
Crust1 1/2 cups graham cracker crumbs
5 Tbsp sugar
1/3 cup melted butter
Filling
3 (8oz) cream cheese, softened
1 1/4 cups sugar
4 eggs, separated
1 Tbsp lemon juice
1 tsp vanilla
Preheat oven to 325 degrees.
Crust: Combine all crust ingredients and press against sides and bottom of 9-inch Springform Pan.
(I use my measuring cup for pressing against the sides.)
Filling: In the bowl of an electric mixer, mix together the sugar, cream cheese, 4 egg yolks, lemon juice and vanilla.
In another bowl, beat the 4 egg whites until stiff and creamy. Fold egg whites into the cream cheese mixture then pour into crust in the springform pan.
Bake for 45 minutes. Turn off the oven and leave the cheesecake in the oven for another hour with the door closed. Although you will be tempted
don't open the oven door to look at the cheesecake when you turn off the oven.
Freeze cheesecake for several hours before serving. Remove it from freezer and then remove from the pan before letting the cheesecake thaw. Enjoy!
Supplies I recommend:
I love my springform pan. The Nordic Ware Leak Proof Springform Pan, 10 Cup, Assorted Colors, 9 Inch
is a nice quality pan for a decent price. It is nonstick and doesn't leak! I am so glad my hubby got me this pan for Christmas. Some of our posts may contain affiliate links, which cost you nothing but do help support this site's maintenance and fees. See our full disclosure policy for more information.
