Regal Cheesecake Recipe

How to Make Regal Cheesecake

1. **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.
2. Press the crumb mixture firmly into the bottom and 1 ½ inches up the sides of a 9-inch springform pan. Set aside.
3. **Prepare the Filling:** In a large bowl, beat 3 (8-ounce) packages of cream cheese until completely smooth and creamy.
4. Gradually add 1 cup granulated sugar, beating until light and fluffy.
5. Add 2 large whole eggs one at a time, beating well after each addition.
6. Add 3 large egg yolks, one at a time, beating until fully incorporated.
7. Stir in 1 cup sour cream, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract. Mix until well combined.
8. 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.
9. Gently fold the whipped egg whites into the cream cheese mixture until just combined. Be careful not to deflate the egg whites.
10. Pour the filling into the prepared crust.
11. **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.
12. **Cool:** Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This prevents cracking.
13. Remove from oven and let cool completely on a wire rack.
14. Run a thin knife or spatula around the edges to loosen the cheesecake from the pan. Remove the sides of the springform pan.
15. **Chill:** Cover and refrigerate for at least 8 hours, or preferably overnight.
16. **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.
17. **Serve:** Cut into 16 slices and serve.