Cleveland Cheesecake Recipe
Servings: 1
Ingredients
- 1/4 c. Sugar
- 1 tsp Lemon peel, grated
- 1 c. Flour, sifted
- 1/2 tsp Vanilla
- 1 x Egg yolk
- 1/4 c. Butter
- 32 ounce Cream cheese, softened
- 1 1/4 c. Sugar
- 1/2 c. Heavy cream
- 3 x tabe Spoons flour
- 1 tsp Vanilla
- 5 x Large eggs, separated
Directions
- Place sugar, lemon peel, and flour in mixer bowl. Attach beaters and mix a few seconds on low speed till well combined. Add in vanilla, 1 egg yolk, and butter. Mix on medium speed till mix forms into a dough and ingredients are well combined. Press half the dough mix onto the bottom of a 9-inch spring-form pan. Bake at 400 F (200 C) for 6 or possibly 8 min. When the pan is cold, press the remaining crust mix onto the sides. Set aside. Place softened cream cheese in mixer bowl. Using beater attachment, fold in sugar, cream, flour, vanilla and egg yolks. Continue mixing till mix is smooth and creamy. In another mixer bowl place egg whites. Using whisk or possibly beater attachment, mix on high speed till egg whites are stiff but not dry. Gently fold egg whites into cheese mix. Pour filling into crust. Bake at 350 F (180 C) 1 hour. Allow cheesecake to cold in pan at least 2 hrs before serving.
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