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Bookbinders Cheesecake

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Ingredients

  • 12 " springform or 2 x 8" pans
  • (10" in parentheses)
  • 2 Tbs. butter
  • 1/2 (1/3) cup graham cracker crumbs
  • 24 oz. (16 oz.) cream cheese, softened to room temperature
  • 1 1/2 (1) cup sugar
  • 6 (5) egg yolks
  • 4 (2 1/2) Tbs. flour
  • 3 (2) Tbs. vanilla
  • 1 tsp. salt
  • 3 (2) cups light cream or half & half, scalded to 150 and cooled
  • 6 (5) egg whites

Details

Preparation

Step 1

Grease pan thickly with butter, then coat inside with graham cracker crumbs. Freeze for 30 minutes or refrigerate for 2 hours. Beat egg whites in medium bowl until stiff, but not dry.

In large bowl, place cream cheese, sugar, egg yolks, flour, vanilla, and salt. Beat thoroughly until smooth. Then gradually add scalded cream. Fold in egg whites thoroughly with wire whisk. Pour mixture into chilled pan. Set pan in shallow pan (cookie sheet) containing hot water. If using aluminum, add 2 Tbs. cream of tartar to water first to avoid discoloration of cookie sheet.

Bake at 300 for 1 hour, 50 minutes (1 1/2 hours) until brown and springy.

Cool on wire rack, then refrigerate for at least 6 hours, preferably overnight.

Cover with strawberries, raspberries, or cherries and red currant glaze, blueberry or cherry glaze.

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