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Categories:
flour egg sugar butter brandy cream cheese eggs sugar flour sour cream lemon rind lemon juice vanilla
Viewed: 102 - Published at: 6 years agoIngredients
- 2 cups sifted flour
- 1 large egg
- 12 cup sugar
- 12 cup butter
- 1 -2 tablespoon brandy or 1 -2 tablespoon rum
- 1 12 lbs cream cheese, room temperature
- 6 large eggs, separated
- 1 13 cups sugar
- 2 tablespoons flour
- 1 34 cups sour cream
- 2 teaspoons grated lemon rind
- 2 teaspoons lemon juice
- 1 12 teaspoons vanilla
Method
- Combine all ingredients and work into a smooth paste.
- Chill one hour.
- Then fit into bottom and sides of a 91/2 springform pan.
- Chill while making filling.
- Directions:.
- Combine cheese and egg yolks.
- Beat with electric mixer till perfectly smooth.
- Then, add while continuing to beat, 1 C sugar, the flour, sour cream and flavorings.
- Beat till light and smooth.
- Then whip the egg whites with the remaining 1/3 C sugar till soft peaks form.
- Fold whites into cheese mixture and pour into the prepared pan.
- Bake at 325 for 70 - 75 minutes.
- Turn off heat and let cool in oven with the door ajar.
- Note: I have also baked this in a bain marie or water bath but have not noticed much difference.
