Cheesecake
3 eggs, separated
1 cup sugar
1 sour cream (8 ounces)
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
1/8 teaspoon salt
3 cream cheeses (8 ounces each)
1/4 teaspoon lemon zest
1/4 teaspoon orange zest
Crust:
1 cup vanilla or graham cracker crumbs
1/8 cup sugar (Note: skip if crackers have sugar)
1/2 teaspoon cinnamon
1/4 cup butter, melted
Crust: Mix crust ingredients well, fill bottom of spring pan; set aside.
Be sure to bring all the ingredients to room temperature for at least 2 hours. This will
make the batter be smoother and help prevent from cracking.
In large mixer bowl whisk egg yolks until thickened, 3 minutes. Gradually whisk in 3/4
cup sugar. Add vanilla extract, sour cream, lemon and orange zest, flour and salt, whisk
2 minutes longer. Gradually beat in cream cheeses. Set aside.
In large mixer bowl whisk egg whites on high speed until frothy. Gradually whisk in 1/4
cup sugar; continue whisking until glossy.
Fold egg yolks mix into the egg whites until just blended: mix yellow and white until
there is no more white. Do not over mix. Spread batter evenly in spring pan. Put a pan
of water on the rack underneath the cheesecake so the top remains moist and helps against
cracking. Bake at 325 °F. for 1 hour.
Turn off oven. Run a thin knife around the
cheesecake's edge. This will help prevents cracking as it cools down. Leave the oven door
slightly ajar after baking and leave the cheesecake in the oven to cool down for 1 hour.
Transfer to a baking rack for another 1 hour. Do not jiggle or it will crack. Put in
refrigerator over night.
Yield: 1 cheesecake
