No spring form pan? Don’t want to mess with baking in a water bath? No problem.
While this is not a super tall New York style cheesecake, it compares with any small bakery style cheesecakes that are typically frozen. This is MUCH better. Use any topping that you choose… fruit, snickers bars, whipped cream, nothing…. you choose.
1 graham cracker crust
12 ounces cream cheese, softened
2/3 cup sweetened condensed milk
2 large eggs – yolks and whites divided
1/3 cup sour cream
2 tablespoon powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon grated lemon rind – optional
In a mixing bowl, beat the cream cheese until fluffy on high speed.
Add in the sweetened milk. Add in the yolks of 2 eggs. Add the sour cream, powdered sugar, vanilla, lemon rind, and salt.
In a separate bowl, beat the egg whites until soft peaks form. Fold the beaten egg whites into the cream cheese mixture. Pour this mixture into the crumb crust.
Bake in 300 degree oven for 30-40 minutes or until center is set to a finger touch. Cool completely before adding any toppings. It is best to cool and refrigerate overnight before serving.