The simplest and most delicious cheesecake you’ll ever make! It’s a plain cheesecake but you can top it with different fruits if you’d like. (I chose strawberries.)
- 3/4th cups of graham cracker crumbs
- 2 tablespoons of margarine (melted)
- 2 8-ounce packages of Cream Cheese, softened
- 1/2 cup of sugar
- 1 tablespoon of lemon juice
- 1 teaspoon of grated lemon peel
- 1/2 teaspoon of vanilla
- 2 eggs, separated
Combine the graham cracker crumbs and margarine; press onto bottom of 7-inch spring-form pan.
Bake at 325°F for 10 minutes.
Combine cream cheese, sugar, juice, peel, and vanilla, mixing at a medium speed with an electric mixer.
Add egg yolks, one at a time, mixing well after each addition.
Beat egg whites until stiff peaks form; fold into cream cheese mixture.
Once everything is combined well, remove mixing bowl.
Pour batter over crust.
Bake at 300°F for 55 minutes.
While the cheesecake is baking in the oven, you can go ahead and prep your fruit if you choose to top your cheesecake with fruit.
I washed my strawberries and began to slice them and place them in a bowl.
Once the strawberries are sliced in the bowl, add in a few spoonful’s of sugar and mix along with the strawberries.
Place in the fridge and let it sit for a few minutes. The sugar will make a syrup substance.
Once the cheesecake is out of the oven, loosen cake from rim of pan; cool before removing rim of pan.
Chill in the fridge, and top with fresh fruit.