Easy Cheesecake

This many not be the easiest cheesecake recipe around, but for a baked, light textured cheesecake in a graham cracker crust, this one is well worth the effort.

Recipe Ingredients:

Crust:
2 cups graham cracker crumbs (about 24 crackers)
1 tablespoon granulated sugar
1/2 cup melted butter

Filling:
4 egg yolks
1/4 cup granulated sugar
1/4 cup all-purpose flour
2 (16-ounce) cartons cream-style cottage cheese, drained
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/2 cup heavy cream
4 egg whites
1/4 cup granulated sugar

Cooking Directions:

1. For Crust: Combine cracker crumbs and 1 tablespoon sugar in small bowl; stir in melted butter. Press crumb mixture evenly on the bottom and sides of a buttered 8-inch springform pan; chill.
2. In a large bowl, beat egg yolks with 1/4 cup sugar, continue beating until thick and light. Blend in flour, cottage cheese, lemon rind, lemon juice and vanilla; blend in cream.
3. Beat egg whites in medium bowl until frothy. Beat in 1/4 cup sugar, a tablespoon at a time; continue beating until meringue forms stiff, glossy peaks. Carefully fold into cheese mixture; pour into crumb-lined pan.
4. Bake in a preheated oven at 350°F (175°C) for 1 hour and 15 minutes, or until golden brown on top. Turn off oven; open door, let cake cool in oven 1 hour. Cake will shrink slightly as it cools. Remove from oven; cool thoroughly on wire cake rack before removing from pan.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.