Cheesecake by Aunt Rose Irma

JORDAN Caterers Design Event Planners, Cheshire & Darien
– From Jeffrey Rapoport

Ingredients

• 2 tbsp sweet butter
• ¼ cup Graham cracker crumbs
• 6 The Farmer’s Cow eggs, separated
• 2 lbs (32 oz) cream cheese
• 1 pint sour cream
• Juice of ½ lemon
• 3 heaping tbsp corn starch
• 1 cup sugar
• 1 tsp vanilla

Directions

• Bring all dairy ingredients to room temperature.
• Preheat the oven to 325 degrees.
• Butter pan and dust with graham cracker crumbs.
• Beat egg yolks, cream cheese, and sugar till well creamed.
• Add sour cream, lemon juice, and vanilla, and beat again.
• Add cornstarch evenly and slowly beat again.
• Beat egg whites on low speed until stiff peaks form, and slowly fold into cheese mixture.
• Pour into spring form pan.
• Bake at 325 for 30 minutes.
• Reduce to 300 for 15 minutes.
• Reduce to 275 for 15 minutes.
• Turn the oven off and leave it unopened for 2-3 hours.

Date Posted: September 26, 2013

• Milk
• Eggs