AN EASY, CONTEST-WINNING DESSERT!
Make life a whole lot easier when you make this by using a springform pan. Otherwise you risk the chance of wrecking the crust when you take it out of the pan.
You’ll bake the crust first and cool it. Nothing unusual here. Next, combine the filling ingredients. The egg yolks will go in separately. You’ll deal with the egg whites in another bowl, beating them until they get those trademark soft peaks. Then you can fold them in with the rest of the filling. Once it’s all mixed together, it goes on the crust. You’ll bake for an hour though start checking just before to see if the center is almost set.
Now here’s the trick: when you cool it, you’ll cool it for 10 minutes first and then you’ll take a knife and glide it around the edges of the pan to loosen it up. Leave it alone for another hour and then refrigerate. Finally, you’ll deal with your topping. Spread it on the cheesecake and then refrigerate it overnight. Having some company? Try making this the night before you plan on serving it.
I found this rich and delicious recipe from the Taste of Home website. Click below to get the recipe for this Family Favorite Cheesecake.
CLICK HERE FOR RECIPE
Pages: 1 2