Cheesecake #2 Recipe

Name: Cheesecake #2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 1/2 lb. cream cheese; 4 whole eggs; 3 egg whites, whipped; 4 Tbsp. sour cream; 3 Tbsp. flour; 1/2 tsp. salt; 1/8 c. lemon juice; grated rind from 1 small lemon; 1/4 c. heavy cream; 1/2 tsp. vanilla; 1 1/2 c. sugar

Servings: persons

2 1/2 lb. cream cheese
4 whole eggs
3 egg whites, whipped
4 Tbsp. sour cream
3 Tbsp. flour
1/2 tsp. salt
1/8 c. lemon juice
grated rind from 1 small lemon
1/4 c. heavy cream
1/2 tsp. vanilla
1 1/2 c. sugar

1
Use a 9-inch pan.
2
Put in some graham cracker crumbs and swirl them around until they coat the pan.
3
Break up the cream cheese in a large bowl.
4
Leave it until it reaches room temperature.
5
Whip the cream cheese.
6
Add flour, salt and sugar gradually.
7
Add lemon juice, lemon rind, sour cream, heavy cream and vanilla to mixture. Add eggs, one at a time, until each is blended.
8
Fold in 3 whipped egg whites.
9
Flash heat at 450u00b0 for 12 minutes.
10
(Place a pan of water in oven to prevent cake from burning.)
11
Drop oven temperature to 250u00b0 for 50 minutes.
12
Top with your favorite topping.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 lb. cream cheese, 4 whole eggs, 3 egg whites, whipped, 4 Tbsp. sour cream, and more.

Yes, Cheesecake #2 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheesecake #2

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