This is an architectural blog - but there's a "Peas" portion of this site, too, and I intend to indulge in it. This could be a start. Made this the other weekend with good friends on the Oregon Coast. A very Pacific Northwest, wallet-friendly recipe, and I highly suggest it any architectural foodie out there.
The Best Lemon Cheesecake in the World
2 cups graham cracker crumbs
1/4 cup sugar
1 stick butter
1 teaspoon cinnamon
Melt butter and mix all above ingredients. Press into bottom and sides of a well greased 9" spring form pan.
Filling
6 egg yolks
5 egg whites
2 lbs. cream cheese at room temp.
1 cup sugar
Juice of 1/2 lemon
pinch of salt
Beat egg yolks and sugar in an electric mixer until light in color. Continue to beat, adding one packet of cream cheese at a time. Add lemon juice. Beat egg whites to soft peak consistency and fold into the cheese mixture. Pour into the crust and bake at 350 degrees for 30 minutes.
Topping
1 pint sour cream
4 tablespoons sugar
2 teaspoons vanilla extract
Mix above ingredients. Spoon gently from the outside to the center over the cheesecake. Raise the oven temperature to 400 degrees and bake an additional 10 minutes. The cake will look as if it should be baked longer, but it shouldn't. It should be made at least one to two days ahead. It freezes well.
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