Ingredients
1 lb. cream cheese
4 egg yolks
2 Tbsp. flour
4 egg whites
graham cracker crumbs for pie crust
1 c. sugar
1 c. sour cream
1 Tbsp. lemon juice
1 tsp. vanilla
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Cream together cream cheese, sugar, egg yolks, sour cream and flour. Add lemon juice and then fold in egg whites that have been beaten until stiff. Add vanilla. Butter pie plate well, coat with graham cracker crumbs. Add filling and bake at 375° for 45 minutes. Turn off oven and leave cake in, open the oven door slightly, until cooled.
“Hardness of cheesecakes was also determined by penetration.”
hardness of cheesecakes → is determined by → penetration