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Foodgeek: |
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Rating: |
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Servings: |
1 cup |
Prep. Time: |
:45 |
Total Time: |
1:45 |
Ingredients: |
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2 cups sugar cookie crumbs
1/4 cup grated almonds
4 tbsp. butter
1 lemon, zest of
24 oz. cream cheese
1 cup sugar
6 egg yolks
2 tsp. vanilla extract
3 to 5 tsp. lemon juice
6 egg whites
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Directions:
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Mix cookie crumbs and almonds in processor and grate fine. Add lemon zest, mix lightly. Melt butter and add. Press about 1/2 inch of crumb mixture in a 9x4-inch springform pan, gradually pushing up sides. Beat cheese and sugar until fluffy. Add yolks one at a time, vanilla, and lemon juice, and beat well. (For a sweeter taste, use less lemon.)
Whip egg whites into peaks and fold into cheese mixture. Pour into crust and level off top. Bake in preheated 350°F oven for 1 hour. Turn off heat, open door carefully, and allow to rest in the oven for 1 hour. Cool on rack. cover with plastic wrap and refrigerate.
To serve, run a sharp knife around edges before releasing spring. Run a knife under the cake and place on cake server. Place a 3 inch diameter glass in the middle, cut around it to the bottom, and then make 1/2 inch radial cuts.
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Ukrainian cooks were always willing to adapt a favorite dessert. cheesecake was no exception. Many added pineapple chunks to the basic cheese mixture. Others experimented with the very American cream cheese to produce a smooth, delicate cheesecake. this recipe is such an adaptation.
Note: almond toast crumbs may be substituted for cookie crumbs and almonds.
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