Cheesecake

My husband wanted Cheesecake for Thanksgiving. My son is the person that makes cheesecake, not me, so I had to find a recipe and make it my own. I used a half batch of my shortbread recipe for the crust. I would suggest using a quarter batch, using parchment, prebaking it, and cutting it while it is hot. I have added 1 more egg than I used to this recipe because it was very difficult and messy to cut. CATEGORY: Desert Recipe Name: Cheesecake Ingredients: 16 oz cream cheese 6 eggs zest and juice of 1 lemon 1 c raw sugar pinch salt 2 c greek yogurt or sour cream crust of choice Steps: press crust into 1 large or 2 medium spring form pans *whip egg whites until stiff and set aside *cream cream cheese beat in egg yolk beat in sugar and salt until smooth *beat in greek yogurt or sour cream *fold in egg whites *bake at 350 for 1 hour turn off heat and leave in oven for 1 hour, without opening it let cool then refrigerate until service, 2+ hours NOTES: This is a very flavorful, light and fluffy cheesecake. I have only tasted it's equal once! When you cut it use a thin knife with a pitcher of hot water and a towel to dip and wipe between cuts, otherwise it will be a terrible mess. This is a variation of the Connecticut Cheesecake from Amy Vanderbilt's Complete Cookbook