Rich Lemon Cheesecake
|Graham cracker crumbs||175 Gram (2.25 Cups)|
|Margarine||75 Gram, melted (6 Tablespoons)|
|Cream cheese||1 1⁄4 Pound (575 Gram)|
|Eggs||6 , separated|
|Sugar||100 Gram (1/2 Cup)|
|Dairy sour cream||140 Milliliter (1/2 Cup Plus 2 Tablespoons)|
|Lemon||1 , peel grated|
|Lemon juice||1 Tablespoon|
|Cornstarch||20 Gram (3 Tablespoon)|
|Baking powder||1 Teaspoon|
Grease a 10-inch (25-cm) springform cake pan.
To make crumb crust, combine cracker crumbs and margarine in a medium bowl.
Press crumb mixture evenly over bottom of greased cake pan.
Preheat oven to 325°F (165°C).
To make filling, put cream cheese, egg yolks, sugar, sour cream, lemon peel and juice, cornstarch and baking powder into a large bowl.
Beat until smooth.
Beat egg whites until stiff; fold into cream cheese mixture.
Pour over crumb crust.
Bake 1-1/4 to 1-1/2 hours or until a wooden pick inserted in center comes out clean.
The cheesecake should be firm to the touch, but still slightly springy.
Cover with foil if becoming too brown.
Immediately loosen sides of cooked cheesecake with a knife.
Turn off oven.
Let cheesecake cool in oven with door open slightly.
Remove cooled cheesecake from pan and serve.