While I have made no-bake cheese cakes several times, I have never tried making a baked one. This recipe sounds nice. Maybe I’ll try it the next time it’s my turn to treat my workmates for Friday breakfast.

To serve 8-10 persons:

16 Graham crackers, crushed fine
2 tsp cinnamon
1 1/2 tsp sugar
1 tbs butter

1 kg (2 lbs) cream cheese, softened
1 cup sugar
1/4 tsp salt
4 egg yolks
1 1/2 tbs lemon juice
2 tsp grated lemon rind
1 1/2 tsp vanilla extract
2 cups heavy cream
4 egg whites

Heat oven to 175°C (350°F).

To make crust:
Mix together the cracker crumbs, cinnamon and sugar. Butter the bottom and sides of a 22 cm (9-inch) spring form and sift half the crumbs over it.

The filling:
Beat the cream cheese until soft and then add the cup of sugar, the salt, egg yolks, lemon juice and rind, and the vanilla. Beat the egg whites until stiff but not dry and fold into the cheese mixture lightly but thoroughly. Turn into the prepared pan. Sift the remaining cracker crumbs over the top of the batter.

Bake 1 hour until set. Turn off the heat and let stand 5 minutes. Remove from the oven and cool on a cake rack, away from drafts.

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