Angel Cheese Cake
A light and fluffy angel cheesecake with a tangy lemon flavor, perfect for special occasions or a refreshing dessert that appeals to citrus lovers and cheesecake enthusiasts.
Ingredients
Instructions
- Mix graham cracker crumbs, 2 tablespoons of sugar, and melted butter to make the crust.
- Press the mixture on the bottom of a spring-form pan to form the crust.
- In a separate bowl, beat cream cheese until smooth.
- Add 1/2 cup sugar, grated lemon peel, lemon juice, vanilla, and salt; mix well.
- Add egg yolks one at a time, mixing thoroughly after each addition.
- Fold in sour cream until smooth.
- Pour the filling into the prepared crust.
- Bake at 325°F (160°C) for about 60 minutes or until set.
- Let cool, then refrigerate for several hours before serving.
Nutrition & Diet Analysis (per serving)
813
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).