WOLFIES CHEESECAKE
Preparation:
Let stand for 2 hours - 1 stick of butter and (4) 8 oz pkgs of cream
cheese.
CAREFULLY separate 6 eggs, keeping the whites aside.
Pre-heat oven to 375 F.
Crust:
Finely grind one sleeve of graham crackers with 1/3 C sugar.
Add 1 stick of unsalted butter at room temperature Mix thoroughly. Line
the bottom
of a spring-form cake pan with the mixture.
Filling:
In a large mixing bowl add:
(4) 8 oz pkgs of cream cheese at room temp
4 Tbsp melted unsalted butter
1 Cup sugar
2 tsp fresh squeezed lemon juice
1 tsp Vanilla Extract
2 Tbsp Almont extract
3 Tbsp flour
8 oz Sour Cream
6 egg yolks
Cream these ingredients with a mixer. Put aside.
WHIP the egg whites, slowly adding 1/2 t of sugar until the egg whites
form soft peaks.
FOLD do not stir or mix, the egg whites into the creamed ingredients
until they almost
disappear into the creamed mixture. THIS IS WHAT MAKES WOLFIES SO DIFFERENT.
Pour into the Spring pan (I coat it with PAM) and bake at 375 F for
45-50 minutes or
until you see the top crack. Remove from the oven and let cool for about
20 minutes.
REDUCE OVEN TO 350 F.
Topping:
8 oz Sour Cream
1 Tbsp Sugar
2 Tbsp fresh lemon juice
Pour topping onto the somewhat cooled cheesecake and place back into the
oven at
350 F for 20 minutes.
Refrigerate at least 4 hours before serving.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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