Zutaten für Regal Cheesecake
- Zwieback Toast
- Butter
- Granulated Sugar
- 3 (8-ounce) packages cream cheese
- Eggs
- Egg Yolks
- 1 tablespoon lemon zest
- Fresh Lemon Juice
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large egg whites
- 2 tablespoons granulated sugar (for crust) + 1 cup granulated sugar (for filling) + ¼ cup granulated sugar (for egg whites)
- 1 pint fresh strawberries
- Red Currant Jelly
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Zubereitung von Regal Cheesecake
- **Make the Crust:** Crush 1 ½ cups zwieback crackers into fine crumbs. Add ¼ cup melted unsalted butter and 2 tablespoons granulated sugar. Mix well.
- Press the crumb mixture firmly into the bottom and 1 ½ inches up the sides of a 9-inch springform pan. Set aside.
- **Prepare the Filling:** In a large bowl, beat 3 (8-ounce) packages of cream cheese until completely smooth and creamy.
- Gradually add 1 cup granulated sugar, beating until light and fluffy.
- Add 2 large whole eggs one at a time, beating well after each addition.
- Add 3 large egg yolks, one at a time, beating until fully incorporated.
- Stir in 1 cup sour cream, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract. Mix until well combined.
- In a separate bowl, beat 3 large egg whites until soft peaks form. Gradually add ¼ cup granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture until just combined. Be careful not to deflate the egg whites.
- Pour the filling into the prepared crust.
- **Bake:** Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- **Cool:** Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This prevents cracking.
- Remove from oven and let cool completely on a wire rack.
- Run a thin knife or spatula around the edges to loosen the cheesecake from the pan. Remove the sides of the springform pan.
- **Chill:** Cover and refrigerate for at least 8 hours, or preferably overnight.
- **Strawberry Topping (Optional):** One hour before serving, slice 1 pint of strawberries in half. Heat ½ cup strawberry jelly until melted and glossy. Gently brush the jelly over the strawberries and arrange them on top of the chilled cheesecake.
- **Serve:** Cut into 16 slices and serve.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
92g
Fat
56g
Carbs
8g