Search
  • Eat, Darling, Eat

Cheesecake

Updated: Apr 14

(by Amy Silverstein)


3 oz. butter

10 oz. graham cracker crumbs

1 lb. cream cheese, at room temperature

1 pt. sour cream

6 eggs, separated

1 c. sugar

2 t. vanilla extract

2 t. lemon juice

1/2 t. cream of tartar

Preheat oven to 280 F.

Melt butter over low heat and mix in graham cracker crumbs.

Spread on bottom of a lightly buttered 9-inch springform pan, setting aside 1 - 2 T. for decorating cake.

In mixer, combine cream cheese with sour cream.

Combine egg yolks, sugar, vanilla, and lemon juice, then add to cream cheese mixture.

In mixer, beat egg whites until stiff, adding cream of tartar after one minute.

Fold beaten egg whites into cream cheese mixture.

Pour mixture into prepared pan and sprinkle with reserved crumbs.

Bake for 1 hour without opening oven door.

Turn oven off and let cake stand for one more hour without opening oven door.

Serve at room temperature.


Recent Posts

See All

Anna's Lemon Pound Cake

(by Maya Moravec) (Note: You’ll need 4 or 5 large lemons for the cake, syrup, and glaze.) For cake: 3 c. all-purpose flour, spooned into measuring cup and leveled off with knife 1/2 t. baking soda 1/2

Mushroom Sauce á la Rosi

(by Stephanie Russ) 1 – 2 cloves garlic, finely chopped 3 – 4 oz. butter 1/2 lb. mushrooms, cleaned and sliced 8 oz. vegetable broth 16 oz. cream salt and pepper to taste all-purpose or almond flour c

Mom's Fried Chicken Drumsticks

(by Clisver Alvarez) 1 package Knorr chicken bouillon powder pinch of oregano pinch of black pepper juice of 1 lime 8 chicken drumsticks vegetable oil flour Combine bouillon powder, oregano, pepper, a