"Philly" Cheesecake

I know, you're thinking, 'Another cheesecake!' Yep. This one I made for back to school this year. I chose this recipe because I only had 2 packages of cream cheese. Frankly, though, it is not my favorite. It wasn't bad, but it had a light and fluffy texture more like a chiffon cream cheese pie than what I would call a real cheesecake. Still, that might be just what appeals to you!

"Philly" Cheesecake

1 c. graham cracker crumbs
3 Tb. butter, melted

2 pkgs. cream cheese, softened
1/2 c. sugar
1 Tb. lemon juice
1 tsp. lemon peel
1/2 tsp. vanilla
2 eggs, separated

Combine crumbs and butter; press onto bottom of 9" springform pan. Bake at 325 for 10 minutes.

Combine cream cheese, sugar, juice, peel, and vanilla, mixing at medium speed until well blended. Add egg yolks, one at a time. Fold in stiffly beaten egg whites; pour over crust. Bake at 350 for 45-55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving. 10-12 servings.


Have you tried Philly's Cheesecake filling, no baking required?

If you want a cheesecake, this is the way to go!


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