The Best Cheese Cake Recipe

Name: The Best Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups graham cracker crumbs; 1 stick margarine; 1/2 cup sugar; 8 large eggs separated; 1 1/2 cups sugar; 4 tablespoons lemon juice; 2 teaspoons vanilla extract; 32 ounces cream cheese; 16 ounces sour cream; 4 tablespoons sugar; 1 teaspoon vanilla extract

Servings: persons

2 1/2 cups graham cracker crumbs
1 stick margarine
1/2 cup sugar
8 large eggs separated
1 1/2 cups sugar
4 tablespoons lemon juice
2 teaspoons vanilla extract
32 ounces cream cheese
16 ounces sour cream
4 tablespoons sugar
1 teaspoon vanilla extract

1
In a bowl place graham cracker crumbs, margarine and sugar.
2
Press into bottom and sides of 9 x 13 inch pan.
3
Place in refrigerator while mixing cheesecake.
4
Beat egg yolks and sugar until blended.
5
Add lemon juice, vanilla and cream cheese.
6
Beat until smooth.
7
Beat egg whites until stiff.
8
Fold in by hand to the cheese mixture.
9
Pour int o crust.
10
Bake in preheated oven at 375F (190C) F for 25 to 30 minutes until firm in middle.
11
Take out of oven and let cool for 15 minutes.
12
Spread topping on cheesecake.
13
Sprinkle cinnamon and nutmeg on top.
14
Return to oven for 5 minutes.

1985

kcal

Calories

134

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 cups graham cracker crumbs, 1 stick margarine, 1/2 cup sugar, 8 large eggs separated, and more.

Yes, The Best Cheese Cake 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.

The Best Cheese Cake

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