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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This is my family's favorite cheesecake-it's fluffy and creamy-not a dense cheesecake. Topped with a sour cream whipping cream topping-delicious! Ingredients:
2 1/2 cups graham cracker crumbs |
1/3 cup sugar |
1/2 teaspoon ground cinnamon |
1/2 cup butter, melted |
3 (8 ounce) packages cream cheese |
1 1/2 cups sugar |
1 teaspoon vanilla extract |
4 eggs, separated |
1/2 cup sour cream |
2 tablespoons sugar |
1/2 vanilla extract |
1/2 cup whipping cream, whipped |
Directions:
1. In small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 inches up the sides of a 9 spring form pan. Bake at 350°F for 5 minute. Cool on wire rack.
2. Reduce heat to 325°F
3. In mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low speed just until combine. Transfer to another bowl. Wash mixing bowl. Beat egg whites until a soft peak forms; fold into cream cheese mixture.Pour over crust. Bake 1 hour until center is almost set. Cool on wire rack. Carefully loosen with a knife the edges and let cool another hour. Refrigerate until completely cooled.
4. Whip the whipping cream in a mixer bowl, Combine the sour cream, sugar and vanilla and fold into the whipped cream. Spread over the top of the cheesecake. Refrigerate overnight. Remove the sides of the pan.
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