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Lemon Cheesecake

Source: Burt Wolf's Menu Cookbook
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 40 Minutes
  Makes 12 servings
Dough for a 9-inch piecrust
For Filling:
2 pound cream cheese, softened
One (14-ounce) can sweetened condensed milk
4 eggs, separated
Grated zest of 1 lemon
1 cup raisins
Confectioners' sugar for dusting
Preheat the oven to 350 degrees F. Lightly butter or oil a 10-inch springform pan. Remove the bottom disk.

Roll and trim the dough so it fits the bottom of the springform pan. Place the dough on the bottom disk of the pan, then bake for 8 to 10 minutes, until lightly browned. Cool on a rack, then return the bottom to the springform pan with the dough on it to the springform collar and secure it in place. Lower the oven temperature to 325° F.

TO MAKE FILLING: In a large bowl, beat the cream cheese until fluffy. Continue beating and pour in the sweetened condensed milk. Scrape the batter from the sides of the bowl, then beat in the egg yolks, one at a time. Mix in the lemon zest and raisins. In another bowl, beat the egg whites until stiff. Fold half of the beaten egg whites into the cream cheese mixture, then fold in the remaining half.

Spread the batter into the prepared crust and bake for 1 hour. Cool the cake on a rack, then chill.

TO SERVE: Remove the cake from the springform, then dust with the confectioners’ sugar.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Sweet Squeeze: Lemon Desserts
Nutrition Facts per Serving
Yield:   Makes 12 servings
Calories: 485
Fat. Total: 34g
Fiber: 1g
Carbohydrates, Total: 35g
Sodium: 356mg
% Cal. from Fat: 63%
Cholesterol: 165mg
Protein: 11g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Coleen, SC Reviewed: 10/10/2010
A winner!
This was thoroughly enjoyed by all of our 14 guests. Everyone wants a copy of the recipe, of course! I topped it with a small bit of warmed raspberry jam, then set in fresh looked elegant and the taste reaction was a hum of ummmm's!
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