Instructions:
Preheat oven to 325ºF.
Crust
Combine all ingredients and press against sides and bottom of 9-inch springform pan. (I use a measuring cup to do this – works great!)
Filling
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until light and fluffy.
Add sugar, 4 egg yolks, lemon juice and vanilla. Mix until well combined.
In another bowl, beat 4 egg whites until stiff and creamy. Fold egg whites into cream cheese mixture. Pour into crust in the springform pan.
Bake for 35 minutes. Turn off the oven and leave the cheesecake in the oven for another hour with the door closed.
Remove the cake from the oven and cool. Wrap the pan with plastic wrap and aluminum foil and freeze for several hours, up to 3 months, before serving.
Remove from freezer and remove from pan before allowing the cheesecake to thaw.
Notes:
Do I have to freeze the cheesecake? It is best to freeze the cheesecake, but you can refrigerate the cheesecake overnight before serving if you don’t want to freeze it.
It is VERY IMPORTANT to thoroughly chill the cake before serving. If you do not freeze or refrigerate the cake it will be too soft.
The cheesecake needs to chill to properly set up.
Take the cheesecake out of the freezer 30 minutes to an hour before serving.
You can thaw the cake on the countertop or overnight in the refrigerator.
Run a knife around the edge of the springform pan to help release the cake and prevent cracks.
The cheesecake will keep up to 3 months in the freezer wrapped in plastic wrap and aluminum foil.
For best results have your ingredients at room temperature before making the cheesecake.
You can use any cookie crumbs for the crust.
Chocolate cookies, biscoff cookies, or gingersnaps are all delicious.
If you don’t have a stand mixer, you can use a hand mixer.
Store leftovers in an airtight container in the refrigerator.
Plain Chicken
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