FEATHERY CHEESECAKE

3/4 cup (1 1/2 sticks) Land 0’ Lakes Butter, softened, divided use
1 1/4 cups graham cracker crumbs
2 packages (8-ounces each) cream cheese
4 eggs, separated
1 cup sugar
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1 teaspoon vanilla
1/2 teaspoon salt
fruit, pie filling, or confectioners’ sugar (optional, for topping)

Preheat oven to 325 degrees F.

Melt 1/4 cup butter. Add to crumbs and stir until well mixed. Turn into 9-inch or 10-inch cheese cake pan and press lightly in even layer over bottom; set aside.

Beat 1/2 cup butter with cream cheese and egg yolks until smooth and creamy. Add sugar, cornstarch, baking powder, lemon peel, lemon juice, and vanilla. Mix until well blended; set aside.

Beat egg whites with salt until soft peaks form. Fold egg whites into creamed mixture and turn into crumb-lined pan.

Bake at 325 degrees F for 50 to 60 minutes, or until center feels firm to the touch. Remove from oven, upon cooling the center will dip slightly and can be filled, if desired, with fruit, pie filling, or confectioners’ sugar.

Makes 1 (9 or 10 inch) cheesecake
From: Recipelink.com
Adapted from source: Recipe booklet: Only Love Beats Butter, Land O' Lakes, not dated