The Best Homemade Cheesecake | Plain Chicken

By á-160091

Ingredients

• 1 1/2 cups graham cracker crumbs
• 5 Tbsp sugar
• 1/3 cup melted butter
• 3 (8oz) cream cheese, softened
• 1 1/2 cups sugar
• 4 eggs, separated
• 1 Tbsp lemon juice
• 1 tsp vanilla

Details

Servings 1
Adapted from plainchicken.com

Preparation

Step 1

I've been making this cheesecake for years. The recipe came from a parent when my Mom taught school. This is truly The Best Homemade Cheesecake recipe on the planet! Chicken Legs says this is the best dessert that I make. He said other desserts are good, but this is the best!

What makes it so great? It is super light and fluffy. How does it get that way? The egg yolks are beaten in with the cream cheese and then the whipped egg whites are folded into the batter. That makes all the difference.

I took this cheesecake down to my parent's house for Christmas. I hadn't made it in a long time, and I won't be waiting so long to make it again. It tastes amazing! The cheesecake can be made ahead of time and frozen until you are ready to serve it.

Preheat oven to 325 degrees.

Crust: Combine all ingredients and press against sides and bottom of 9-inch springform pan. (I use a measuring cup to do this - works great!)

Filling: In the bowl of an electric mixer, mix together cream cheese, sugar, 4 egg yolks, lemon juice and vanilla.

In another bowl, beat 4 egg whites until stiff and creamy. Fold egg whites into cream cheese mixture. Pour into crust in springform pan.

Cooked by Steph & Eaten by Tadd

I do out the cheesecake in the freezer while it is slightly warm. I have always frozen it, so I think it is required. You can eat it without freezing and see how it goes. I can't make any promises since I've never done it that way.

I've only recently realised that all the recipes that I had placed in my zip list are forever gone! What a disaster....and pinterest is too much. I tried it and forget it! So good luck with that.......they might just do a zip/zip too.

Hi Steph. I have never made a cheesecake before and I am not a fan of lemon. Can I make this without the lemon juice?

Sorry, if I post twice...lost my preview on log in. Beyond "light and fluffy"...is this cake dry and crumbly or smooth and creamy? Smooth & creamy (just slimy, to me) seems to be the preference these days, and I can never find a recipe to make the older, dry style.

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