CHEESE CAKES: If you are looking for a lighter cheese cake, please give this recipe a try.

LEMON CHEESECAKE:

 

 

 

1 quantity of basic cheese cake crust, see recipe

fillings:

    4 pkgs. cream cheese, softened                  

    1 ½ cups sugar

    5 eggs, separated                                                     

    5 tbsp. sifted cake & pastry flour

    ½ cup lemons juice                                                 

    3 tbsp. grated lemon zest

    ¼ cup whipping cream                                            

    1 tbsp. sugar

 

 

 

Preheat oven to 350 degrees F. Roll out pastry to ¼-inch thickness to fit a 9-10-inch spring-form baking pan. Bake blind for 12 minutes. Remove from oven and set aside.

 

Beat cheese; then gradually beat in sugar, egg yolks, flour, lemon juice, lemon zest, and whipping cream. In another bowl, whip egg whites until soft peaks, add the tablespoon sugar gradually and beat until stiff.  Fold whites into cheese mixture. Pour filling into prepared crust. Bake for 1 ½ hours or until almost set. Cool in pan.  Chill overnight before serving.