The egg whites are beaten and folded into this cheesecake for a mousse-like texture. The water bath tempers the heat, creating a soft, creamy filling. If you skip the water bath, the cheesecake will have a firmer, more traditional cheesecake texture.
Crust
5 T. melted butter
12 graham crackers, crushed about 1-1/2 cup or (40 vanilla wafers, crushed)
1/4 cup sugar
Filling
24 ozs cream cheese (3 pkgs)
1-1/3 c. sugar, divided
1/3 c. all-purpose flour
4 eggs, separated
1 T. finely grated lemon rind
3/4 c. lemon juice (about 4 lemons)
Preheat oven to 325'F
To prepare crust, combine all ingredients. Stir well and press into a 10-inch springform pan.
Combine cream cheese and 1 cup sugar; beat until fluffy, about 5 minutes. Add flour, egg yolks, lemon rind and juice; beat until smooth. Beat egg whites until soft peaks form. Add remaining 1/3 cup sugar; beat until stiff peaks form. Fold into lemon batter. Pour batter into crust. Place pan in a large baking pan. Add water to baking pan to a depth of 1 inch. Bake 55 minutes, until cake is set but still jiggly in the center. Cover and chill at least 4 hours. Serves 20.
*Note never did water bath, thought it might possibly get water into crust from the springform pan??
Per serving:
232 calories
14g fat
72mg chol
5g prot
324 g carbs
0g fiber
208 mg sodium
Source: Relish.com
I made this for the second time and still didn't do the water bath, It was still jiggly in the center so I cooked for 10 minutes more, but I don't feel this is necessary. Just remove after 55 minutes and then the most important part is that it sits in the fridge for at least 4 hours to cool, thicken, and set up.
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