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This fluffy, delicate cheesecake will quickly
become a favorite with your family.
Favorite Cheesecake
- Crust:
- 2 1/2 cups graham cracker crumbs (about
40 squares)
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter, melted
-
- Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, separated
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- Topping:
- 1/2 cup sour cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped
- In a small bowl, combine the cracker crumbs,
sugar and cinnamon; stir in butter. Press onto the bottom and
2-inches up the sides of a greased 9-inch springform pan. Bake
at 350°F (175°F) for 5 minutes. Cool on a wire rack. Reduce heat
to 325°F (160°C).
- In a mixing bowl, beat cream cheese, sugar
and vanilla until smooth. Add egg yolks; beat on low just until
combined.
- In a small mixing bowl, beat egg whites
until soft peaks form; fold into cream cheese mixture. Pour over
crust. Bake for 1 hour or until center is almost set. Cool on
a wire rack for 10 minutes. carefully run a knife around edge
of pan to loosen; cool 1 hour longer. Refrigerate until completely
cooled.
- Combine the sour cream, sugar and vanilla;
fold in whipped cream. Spread over cheesecake. Refrigerate overnight.
Remove side of pan.
Makes 12 servings.
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