Boston Cheesecake 1989

Light and fluffy cake, and easy to make.

• Ready In: 1 hr 15 mins
• Serves: 8-10
• Yields: 9 inch spring form pan

Ingredients

• Crust

• 1⁄4 cup butter, melted
• 2  cups  vanilla wafers, crushed
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground allspice

• Filling

• 16  ounces cream cheese, room temperature
• 1  cup  fresh sour cream
• 2⁄3 cup granulated sugar
• 4  large eggs, separated
• 2  tablespoons all-purpose flour
• 1  teaspoon vanilla extract
• 1  lemon, juice and zest of
•  powdered sugar (to garnish)

Directions

1. Preheat oven to 350 degrees. Grease 9 inch spring form pan lightly.
2. Melt butter, add the vanilla cookie crumbs and spices, mix well and press into your prepared tin, set aside.
3. Beat the cream cheese and sour sream until smooth. Add in 1/3 cup of the sugar and beat well. Add the egg yolks, flour, extract zest and juice. Mix until smooth. Do not overbeat at this point.
4. In another bowl whip egg whites until foamy and add remaining 1/3 cup sugar and whip until soft peaks. Fold whites into the already made batter.
5. Spoon nicely into the prepared set aside crust.
6. Bake in preheated oven for 1 hour or until set.
7. Cool completely on rack on countertop. Run a knife around outer edges. Chill, and then remove sides at time of serving.
8. Garnish with a light sifting of powdered icing sugar.