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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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This chesse cake uses beaten egg whites to make it light and fluffy. I use a 9 inch round springform cake pan. Note that if you use the same type pan, all of the batter will not fit and you'll end up with a little extra. Ingredients:
2 cups graham cracker crumbs |
4 tablespoons sugar |
1/2 teaspoon cinnamon |
6 tablespoons melted butter |
19 ounces cream cheese |
1 1/2 cups sugar, plus |
2 tablespoons sugar |
3 tablespoons flour |
1 teaspoon vanilla |
6 eggs, separated |
1 pinch salt |
16 ounces sour cream |
Directions:
1. Preheat oven to 300°F.
2. Butter the cake pan.
3. Mix crust ingredients together and pat into pan.
4. In a large bowl cream together cream cheese, 1 1/2 cup sugar, flour, vanilla, egg yolks, salt, and sour cream.
5. In a separate smaller bowl, beat egg whites with 2 tbsp sugar until stiff peaks form.
6. Fold egg whites gently into cheesecake mixture and pour into cake pan.
7. Bake for 1 hour. Turn oven off and let cake stay in the oven for 1 more hour. DO NOT OPEN THE OVEN.
8. Remove and let cool to room temperature. Cut and serve.
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