Directions
A delicious smooth cheesecake – serve with or without a fruit topping.
Steps
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1
Done
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Preheat oven to 350º F. Place two racks in the oven; the top for the cheesecake and the bottom for a water bath (2 inches of warm water in a roasting pan). |
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2
Done
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To prepare the crustCombine crumbs, nuts and lemon peel. Stir in butter until thoroughly blended. Press mixture firmly against bottom of 9″ springform pan or a 10” round cake pan lined with parchment paper. |
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3
Done
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To prepare the fillingIn a medium bowl, whip egg whites until stiff peaks form. |
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4
Done
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In a large bowl, beat cream cheese until creamy. Gradually add agave syrup; blend. Add vanilla, cornstarch and lemon peel. Blend well. Add egg yolks, one at a time, scraping the bowl after each addition. Beat at medium speed for 5 minutes, until nice and smooth. Fold in the sour cream. Fold in egg whites. |
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5
Done
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Pour all into the springform pan. |
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6
Done
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Bake 45-50 minutes until cheesecake is lightly browned on the edges. Turn off the oven and leave cheesecake in the oven for 1 hour with door closed. |
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7
Done
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After 1 hour, open door slightly and leave in oven for a further 10 minutes more. Remove cheesecake and allow to cool in pan for an additional hour. |
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8
Done
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Place in the refrigerator, uncovered, for at least 3 hours. Remove from springform pan before serving. |
