Lemon Cheesecake Recipe

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Lemon Cheesecake Ingredients

1 1/2 cup graham cracker crumbs
1/4 cup butter, melted
1/2 cup vanilla sugar (see note)
3 large egg, separated
8 oz cream cheese, softened
3 tsp lemon juice, fresh
1 lemon rind, finely grated
1/2 cup raisins or currants
1/2 cup heavy cream, whipped *

A Recipe for
Lemon Cheesecake

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Lemon Cheesecake Recipe
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Lemon Cheesecake

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Lemon Cheesecake Directions

* comparable amount of dairy sour cream may be substituted.

Note: Vanilla sugar is made by placing a piece of vanilla bean in a
canister of sugar. Let it remain buried in the sugar several days or
until it perfumes and flavors the sugar. Also lovely to use over
fresh fruit in season.

Combine crumbs, butter and 2 tbsp sugar; press into bottom and sides
of greased 8" springform pan, reserving about 1/4 cup of mixture for
topping. Beat egg yolks well; gradually, beat in 1/4 cup vanilla
sugar, cream cheese, 2 1/2 tbsp lemon juice and lemon rind. Beat egg
whites until stiff but not dry; fold into cream mixture. Stir in
raisins or currants. Pile mixture into crust. Bake in preheated 300
degree oven for 50 minutes or until filling begins to brown on top.
Whip cream, add remaining lemon juice to sour it. Or use sour cream.
Add remaining vanilla sugar to cream. Spoon mixture over top; scatter
remaining crumbs over that. Bake 5 to 10 minutes longer. Chill well
until serving time. Makes one 8" cake.

Serves: 8

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