Joan Nathans Classic Cheesecake Food

JOAN NATHAN'S CLASSIC ISRAELI SCHNITZEL

Steps:

• Place one cutlet at a time inside a large plastic bag. With a meat mallet, pound the turkey or chicken slice as thin as possible and season well with salt and pepper.
• Spread the flour on a flat plate. Break the eggs into a pie plate and beat well. Put the bread crumbs on a third plate.
• Pour the oil into a heavy skillet to a depth of 1 inch and heat over a medium flame until almost smoking.
• Dip each turkey or chicken breast in flour, then in egg, and then in bread crumbs.
• Fry the schnitzels for 2 to 3 minutes on each side, until golden brown. Drain the schnitzels on a plate lined with paper towel. Serve immediately with lemon wedges.

JOAN NATHAN'S CLASSIC CHEESECAKE

Steps:

• Preheat oven to 300. Grease the sides of a 9-inch springform pan.
• Melt the butter and combine with the graham cracker crumbs. Press the crumbs into the bottom of the pan. Save some crumbs.
• Combine the egg yolks, cream cheese, sour cream, sugar, lemon juice, vanilla, and flour. Beat very well until light and fluffy.
• Beat the egg whites until stiff peaks form. Fold into cream cheese mixture. Pour the batter into the pan and sprinkle with the remaining graham cracker crumbs.
• Bake 1 hour. Turn off oven and leave cake in the oven 1 additional hour. Then leave the oven door ajar 30 minutes more. (This prevents cracking).