My Cheesecake

Ingredients: 

Crust
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter or 1/4 cup margarine, melted


Filling
5 (8 ounce) packages cream cheese, softened
1 1/3 cups sugar
3 tablespoons flour
3 large eggs
1/2 cup sour cream
2 teaspoons lemons, zest of
1 1/2 teaspoons vanilla extract


Topping
Sweet Whip Cream
10 oz raspberries
2 T sugar
1 t lemon juice

Directions:

1.  Crust: In a medium bowl, combine graham cracker crumbs and sugar.
2. Add melted butter; stir to combine.
3. Press crumb mixture into a 9-inch spring pan and chill for 30 minutes.
4. Filling: In a large bowl, using an electric mixer (med. speed) beat cream cheese for 2 minutes.
5. Add sugar, gradually add flour and mix well.
6. Beat in eggs one at a time.
7. Add sour cream, lemon zest and vanilla.
8. Pour into crust.
9. Preheat oven to 325 degrees.
10. Bake for 1 hour 15 minutes.
11. Remove cake from oven and cool 15 minutes.
12. Topping: Beat egg white with sugar until soft peaks appear.
13. Fold in sour cream; spread on top of cake.
14. Return cake to oven; bake until topping is set, (not brown) approx.
15-20 minutes.
16. Cool completely.


17.  Use a pastry bag and pipe sweetened whipped cream all over the top.

18.  Raspberry Coulis to serve on the side. Mix: raspberries, sugar and lemon juice in blender and put through a fine sieve to get rid of the seeds. Add a few fresh, whole at the end for garnish.