Ultimate Cheesecake

By Lorena_321

Ingredients

• (crust)
• 1 ½ cups graham cracker crumbs
• 2 T. sugar
• ¼ cup (½ stick) butter, melted
• (filling)
• 5 pkgs. (8 oz. ea.) cream cheese, softened
• 1 1/3 cups sugar
• 3 T. flour
• 3 large eggs
• ½ cup sour cream
• 2 t. grated lemon peel
• 1 ½ t. vanilla
• (topping)
• 1 egg white
• 1 T. sugar
• ½ cup sour cream
• 1 cup raspberry or apricot preserves (or ½ each)

Preparation

Step 1

In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter; stir to combine. Press crumb mixture into a 9-inch springform pan. Chill 30 minutes.

Preheat oven to 325 degrees. In a large bowl, beat cream cheese on medium speed for 2 minutes; add sugar. Gradually add flour; mix until combined. On low speed, beat in eggs, one at a time, until just blended. Add sour cream, lemon peel and vanilla; beat until just blended. Pour into crust. Bake for 1 hour and 15 minutes. Remove cake from oven; cool for 15 minutes. Meanwhile, beat egg white until frothy; add sugar and beat until soft peaks form. Fold in sour cream until blended. Spread on top of cake. Return cake to oven; bake until topping is set, not browned, about 20 minutes. Turn off oven; let cheesecake sit for 1 hour with oven door ajar. Place cake on wire rack to cool completely.
Spread preserves on top of cake.