Family-Favorite Cheesecake |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This fluffy, delicate cheesecake has been a family favorite for almost 20 years. I've shared the recipe at many gatherings over the years and have even started baking it for our friends instead of Christmas cookies. Ingredients:
2-1/2 cups graham cracker crumbs (about 40 squares) |
1/3 cup sugar |
1/2 teaspoon ground cinnamon |
1/2 cup butter, melted |
filling: |
3 packages (8 ounces each) cream cheese, softened |
1-1/2 cups sugar |
1 teaspoon vanilla extract |
4 eggs, separated |
topping: |
1/2 cup sour cream |
2 tablespoons sugar |
1/2 teaspoon vanilla extract |
1/2 cup heavy whipping cream, whipped |
Directions:
1. In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack. Reduce heat to 325°.
2. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until combined.
3. In a small bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust.
4. 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.
5. Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.
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