More Great Recipes: Cheesecake

Taryn C’s Cheesecake recipe modified from Aunt Alice

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Serves 1 cheesecake | Prep Time 1-2 hours | Cook Time 1 hour plus up to 15 min

Why I Love This Recipe

My aunt found this recipe years ago, and loves this specific cheesecake because there is nothing like it, this cheesecake is scrumptious CHEMISTRY INFORMATION: The pure substances are salt (NaCl) and sugar

(C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour,butter, cream cheese, vanilla extract and sour cream . The fully mixed batter is also a homogeneous mixture. The heterogeneous mixtures are the egg, lemon, lorna doone cookies, the batter before it is mixed, and when the cake is finished baking. The butter warming up after it is taken out of the refrigerator, and using a rolling pin to crush the cookies are physical changes. The puffing up of the cake and the change in color on the bottom of the cookies as they bake both indicate that chemical changes are taking place.

Submitted by: "Taryn C"

Ingredients You'll Need

For the Crust:
1 box of lorna doone cookies
4 tablespoons of butter (at room temperature)
2 tablespoons sugar
For the Cake:
1 pound cream cheese (at room temperature)
1 cup sugar
1 to 2 lemons
2 tablespoons flour
½ teaspoon salt
2 teaspoons vanilla extract
6 eggs separated
1 cup sour cream


Preheat oven to 350 F

Crush 1 ½ sleeves of cookies

Use the rolling pin and crush the cookies inside the sleeve then pour into bowl

Add butter and sugar, mix well

Gently press crumb mixture on the bottom and halfway up the sides of a 9-inch springform pan

Bake 8-10 minutes, then cool completely

Reduce oven to 325 F

Zest one lemon and set aside, squeeze lemon(s) for two tablespoons of lemon juice and set aside.

in a large mixing bowl, beat the cream cheese until it is soft and fluffy.

Add ¾ cup of sugar, lemon zest, flour, salt, and vanilla, beat until well blended

Beat in the egg yolks and then stir in the sour cream and lemon juice

In a separate bowl, in a separate bowl beat the egg whites and ¼ cup of sugar until white stands in soft peaks (make sure bowl is glass or stainless)

Fold in egg mixture, into the cream cheese mixture, mix well

pour batter into the prepared crust and bake for 1 hour (and added up to 15 minutes longer)

Stick a toothpick in the middle of the cake, if it comes out only with a few moist crumbs pull it out and put it on the drying rack until room temperature, refrigerate for hours before eating, if toothpick was not just crumbs bake up to 15 minutes longer.

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