Heavenly Cheesecake
Chef Judy's favorite cheesecake recipe. It truly is divine!
Ingredients
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1/2 cup butter, melted
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1 1/2 cups graham cracker crumbs
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6 large eggs, at room temperature, separated
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1 3/4 cups sugar, divided
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19 ounces cream cheese, at room temperature
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3 tablespoons flour
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1/2 teaspoon salt
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2 cups sour cream, at room temperature
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1 teaspoon vanilla extract
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2 tablespoons orange zest
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3/4 cup strawberry or raspberry jam
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2 cups fresh raspberries
Directions
1.
Preheat oven to 325 degrees F and lightly grease bottom and sides of 9-inch spring-form pan.
2.
To make crust, mix butter and crumbs well; reserve 1/4 cup and press remainder firmly on bottom of pan.
3.
Beat egg whites until foamy. Gradually add 4 tablespoons sugar; beat until stiff and set aside.
4.
Beat cheese until smooth; gradually add 1 1/2 cups sugar, flour and salt and beat until well incorporated. Add egg yolks, gradually one at a time, mixing well after each addition. Add sour cream, vanilla and orange zest; mix well.
5.
Fold in egg whites thoroghly and pour mixture into prepared pan. Sprinkle with reserved 1/4 cup crumbs. Bake for 1 and 1/4 hours, or until firm. Turn off heat, open oven door and leave cake in oven for an additional 10 minutes. Remove from oven; let cool on cake rack away from drafts. Chill. (Cake will shrink some as it cools.)
6.
To make raspberry topping, melt jelly in small pan over low heat. Combine raspberries and warm jelly in bowl and toss to blend; arrange berries on top of cake and refrigerate until ready to serve.
Nutrition information
Calories 565, Total Fat 33.2 g, Saturated Fat 20.1 g, Cholesterol 201.8 mg, Sodium 324.8 mg, Carbohydrate 57.6 g, Fiber 1.8 g, Protein 9.0 g, Sugar 46.1 g, Daily Values: Calcium 8%, Iron 8%, Vitamin A 25%, Vitamin C 8%.
Percent Daily Values are based on a 2,000 calorie diet
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