Beaten egg whites give this cheesecake a lighter-than-air texture. The rich sour cream topping makes it irresistible.
What You Need
Original recipe yields 16 servings
1 cup graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
2 egg s, separated
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. grated lemon zest (optional)
1 Tbsp. lemon juice (optional)
1-1/2 tsp. vanilla, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. sugar
1 cup sliced strawberries
1/2 cup fresh raspberries
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Let's Make It
Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes; set aside.
Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat cream cheese, 1/2 cup sugar, lemon peel, juice and 1/2 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add egg yolks, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in egg whites; pour over crust.
Bake 45 minutes or until center is almost set. Mix sour cream, 2 Tbsp. sugar and remaining 1 tsp. vanilla. Carefully spread over cheesecake. Bake an additional 10 minutes. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with strawberries and raspberries just before serving. Garnish with fresh mint, if desired. Store leftover cheesecake in refrigerator.
Savor a serving of this indulgent special-occasion dessert. One cheesecake makes enough for 16 servings.
Park Avenue Cheesecake
Omit graham cracker crumbs. Increase sugar for the crust to 1/3 cup and butter to 1/2 cup (1 stick). To prepare the crust, beat the 1/2 cup softened butter or margarine and 1/3 cup sugar with electric mixer on medium speed until light and fluffy. Blend in 1/4 tsp. vanilla. Add 1 cup flour; mix well. Reserve 1/2 cup of the dough; spread remaining dough onto bottom of 9-inch springform pan. Spread reserved 1/2 cup dough 1-1/4 inches up side of pan. Bake at 325°F for 10 minutes; cool. Prepare cheesecake filling as directed; pour into crust. Bake as directed.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.