Cakes and Frostings, Misc Desserts

Cleveland Cheesecake

  • 1/4 cup Sugar
  • 1 teaspoon Lemon peel, grated
  • 1 cup Flour, sifted
  • 1/2 teaspoon Vanilla
  • 1 Egg yolk
  • 1/4 cup Butter
  • 32 ounces Cream cheese, softened
  • 1 1/4 cups Sugar
  • 1/2 cup Heavy cream
  • 3 tabe Spoons flour
  • 1 teaspoon Vanilla
  • 5 Eggs, separated

    • Place sugar, lemon peel, and flour in mixer bowl. Attach beaters and mix a fewseconds on low speed until well combined. Add vanilla, 1 egg yolk, and butter. Mix on medium speed until mixture forms into a dough and ingredients are well combined. Press half the dough mixture onto the bottom of a 9-inch spring-form pan. Bake at 400°F (200°C) for 6 or 8 minutes. When the pan is cool, press theremaining crust mixture onto the sides. Set aside. Place softened cream cheese in mixer bowl. Using beater attachment, mix in sugar, cream, flour, vanilla and egg yolks. Continue mixing until mixture is smooth and creamy. In another mixer bowl place egg whites. Using whiskor beater attachment, mix on high speeduntil egg whites are stiff but not dry. Gently fold egg whites into cheese mixture. Pour filling into crust. Bake at350°F (180°C) 1 hour. Allow cheesecaketo cool in pan at least 2 hours before serving.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Mark and Terry Pollock of Meriwether, GA. 

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