Barebottom Cheesecake

Source: Sheepshead Restaurant

Preheat Oven to 325

9” Springform pan

Use a graham cracker crust or serve with none. It also works well to butter the springform pan and then lightly spread a layer of graham crackers on it before pouring in the cheesecake batter.

1 ½ lb cream cheese

1 c sugar

2 TBSP flour

6 large eggs, separated

2 tsp lemon juice

1 tsp vanilla

1 c. sour cram

• In large mixing bowl, beat cream cheese, sugar and flour until light and fluffy – about 5 minutes
• Add egg yolks, one at a time, beating thoroughly after each until mixture is smooth and blended
• Add lemon juice and vanilla
• Stir in sour cream
• Whip egg whites until they form soft peaks. Then, fold into cream cheese mixture
• Pour mixture into crust or ungreased springform pan.
• Bake 1 hour, 10 minutes, until the center of the cake is firm. (Keep a pan of water in the oven to help humidify). Cool the cake in the oven for one hour, with the door cracked open. Remove and cool to room temperature.
• Chill.