Family
This light and silky cheesecake has been a family favorite for over 20 years.
Ingredients
graham cracker crumbs
2-1/2 cups
sugar
1/3 cup
ground cinnamon
1/2 teaspoon
butter (melted)
1/2 cup
cream cheese (softened)
3 packages (8 ounces each)
sugar
1-1/2 cups
vanilla extract
1 teaspoon
eggs (separated)
4
sour cream
1/2 cup
sugar
2 tablespoons
vanilla extract
1/2 teaspoon
heavy whipping cream (whipped)
1/2 cup
Instructions
1
Make the crust
In a small bowl, combine the graham cracker crumbs, sugar, and cinnamon; stir in the melted butter. Press the mixture into the bottom and 2 inches up the sides of a greased 9-inch springform pan. Bake at 350°F for 5 minutes. Cool on a wire rack. Reduce oven temperature to 325°F
2
Make the cheesecake filling
In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the egg yolks; beat on low speed until combined. In a small mixing bowl, beat the egg whites to soft peaks; fold into the cream cheese mixture. Pour over the crust
3
Bake
Bake for 1 hour until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for 1 more hour. Refrigerate until completely cooled
4
Make the topping
Mix the sour cream, sugar, and vanilla extract; fold in the whipped heavy cream. Spread over the cheesecake. Refrigerate overnight. Remove the sides of the springform pan
