A friend asked me for my cheesecake recipe and I referred her to my blog....only to find that I had never shared my all time favorite cheesecake recipe on this forum. I've given you the recipe for Cranberry Cheesecake, Caramel Apple Cheesecake Bars, Blueberry Key Lime Cheesecake and Chocolate Truffle Cheesecake, but never just plain old vanilla cheesecake.
This recipe is my favorite because it is light and fluffy; not as heavy and dense as a lot of cheesecakes. The reason, of course, is the separated eggs. You beat the whites separately and then fold them in giving the batter lots of air. You can also add any number of toppings or mix-ins to this basic recipe.
I hope you all enjoy Family Favorite Cheesecake (source: Taste of Home)
2 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 t. cinnamon
1/2 cup melted butter or margarine
3 pkgs. softened cream cheese
1 1/2 cups sugar
1 t. vanilla extract
4 eggs, separated
1/2 cup sour cream
2 T. sugar
1/2 t. vanilla extract
1/2 cup whipping cream, whipped
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. 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 the cheesecake. Refrigerate overnight. Remove sides of pan.
Yield: 12 servings
You'll love this cheesecake!!
This post is linked to Tempt My Tummy Tuesday.