Creamy Cheesecake

Name: Creamy Cheesecake
Ingredients: 12 ounces cream cheese, room temperature; 3/4 cup vanilla sugar (see my flavored sugars Flavored Sugar or Splenda or Lavender Sugar With Vanilla); 4 teaspoons flour; 1 pinch salt; 1 cup sour cream; 2 eggs, separated room temperature; 1 egg, room temperature; 4 teaspoons lemon juice; 1/2 teaspoon vanilla; 1/8 teaspoon cream of tartar; 1/2 cup whipping cream; cinnamon

12 ingredients

15 steps

Ingredients

12 ounces cream cheese, room temperature
3/4 cup vanilla sugar (see my flavored sugars Flavored Sugar or Splenda or Lavender Sugar With Vanilla)
4 teaspoons flour
1 pinch salt
1 cup sour cream
2 eggs, separated room temperature
1 egg, room temperature
4 teaspoons lemon juice
1/2 teaspoon vanilla
1/8 teaspoon cream of tartar
1/2 cup whipping cream
cinnamon

Directions

1

Prepare shortbread cookie crumb crust ( Recipe #54869 ).
2

Press crust evenly over bottom and sides of greased 8 inch spring form pan.
3

Refrigerate 15 minutes.
4

Place cream cheese, sugar, flour and salt in large mixer, Beat at medium speed until smooth, scraping down sides of bowl as needed.
5

Add sour cream, 2 egg yolks, the whole egg, lemon juice and vanilla to cheese mixture, beat at medium speed, until well blended.
6

Beat egg whites and cream of tartar in clean bowl at high speed, until soft peaks form.
7

Fold egg whites into sour cream mixture.
8

Pour batter into prepared crust.
9

Bake in preheated 325°F oven until center is almost set and jiggles Slightly, about 1 hour.
10

Turn oven off let cake sit in oven with door ajar until cake pan is cooled to room temperature.
11

Refrigerate cake uncovered in pan until firm 8 hours to overnight.
12

To serve remove from pan.
13

Beat whipping cream in small bowl till soft peaks form.
14

Spread on cake.
15

Sprinkle with ground cinnamon.