Regal Cheesecake

⏱ 80 mins 🍽 16 slices 🏷 Dessert

This impressive baked cheesecake features a crisp crust made from crushed zwieback toast, butter and sugar. The creamy filling combines smooth cream cheese with eggs, sour cream, fresh lemon and vanilla, lightened with whipped egg whites. After baking and chilling, it is decorated with fresh strawberries and a glossy red currant jelly glaze. The recipe yields 16 elegant slices, ideal for a celebration dessert.

Regal Cheesecake

Ingredients

  • 1 (6 ounce) package Zwieback toast
  • 4 tablespoons melted butter
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese
  • 1 cup granulated sugar
  • 2 whole eggs
  • 3 egg yolks
  • 1 lemon zest, grated fine
  • 1 teaspoon fresh lemon juice
  • 16 ounces dairy fresh sour cream
  • 1 teaspoon vanilla
  • 3 egg whites, stiffly beaten
  • 1/4 cup sugar
  • 10 strawberries
  • 1/3 cup red currant jelly, melted

Method

  1. Place the zwieback toast in a bowl and crush it finely, then mix in the melted butter and sugar.
  2. Firmly press this mixture into the base and about 1 1/2 inches up the sides of a nine inch springform pan.
  3. Set the prepared crust aside for now.
  4. For the filling, use a large bowl to beat the cream cheese until it is completely smooth.
  5. Incorporate one cup of sugar and continue beating until the mixture becomes light and fluffy.
  6. Beat in the two whole eggs thoroughly.
  7. Add the three egg yolks and beat the mixture well once more.
  8. Stir in the sour cream, lemon juice, finely grated lemon zest, and vanilla, ensuring everything is fully blended.
  9. In a separate clean bowl, whip the egg whites to soft peaks, gradually adding the remaining 1/4 cup of sugar, and continue to beat until they form stiff peaks.
  10. Gently fold the stiffly beaten egg whites into the cream cheese mixture until evenly combined.
  11. Pour the completed filling into the pan with the crust.
  12. Place the cheesecake in an oven preheated to 350 degrees F.
  13. Bake for about 50- 60 minutes, or until the centre is set.
  14. Once baked, transfer the pan onto a wire rack.
  15. Carefully run a spatula or knife around the inside edge of the pan to loosen the sides.
  16. Allow the cheesecake to cool completely on the rack while still in the pan.
  17. Cover it and refrigerate overnight or for several hours until thoroughly chilled.
  18. About one hour before you plan to serve, slice the strawberries in half and arrange them on top of the chilled cheesecake.
  19. Warm the red currant jelly until melted and use it to glaze each strawberry and the surrounding surface.
  20. Slice the finished cheesecake into 16 portions to serve.

Nutrition (per serving)

Sodium163300 mg

Recipe details

CategoryDessert
Authorandypandy