Have you ever met anyone who didn’t like cheesecake?
With this recipe, I’ve gone from ‘liking’ cheesecake, to being somewhat obsessed with it. This is the cheesecake of my dreams.
It’s light, it’s airy, and it’s pretty easy to make too. That’s the trifecta in my book.
I’m not a huge fan of dense desserts. The kind that make you feel over stuffed after eating just a small amount. This cake is different. I think I could have eaten the whole cake by myself and lived to tell the tale.
After making this cake and serving it to guests, I found myself looking at the leftovers and thinking ‘hummmm, this piece looks a little crooked, I should straighten it out’, then taking the fork, grabbing a piece and continuing this process until I pretty much consumed an entire piece. You’ve done that too, right?
It’s truly that good, and once you make cheesecake this way, I doubt you’ll ever try another recipe again. I know I won’t.
I first experienced this divine gift from the Gods a few weeks ago at a friends house when another guest had brought this to share. We all agreed it was heavenly and I knew I wanted to make it at the first opportunity I had and share with you all, so here goes…
- 2 8 oz and 1 3 oz package of Philadelphia Cream Cheese
- 1 cup of sugar
- 1 pint sour cream
- 1 teaspoon vanilla
- 6 eggs, separated
- 2 cups graham crackers, crushed
- 1 stick butter, melted
- 3 Tbs. sugar
- 1 10" springform pan
- Combine ingredients for crust either in a food processor or by hand and place in bottom and sides of pan up to 2/3 of the way up.
- Mix cream cheese until creamy and add sour cream. Blend until incorporated. Add sugar and vanilla and incorporate thoroughly. Add six yolks, one at a time, and blend.
- In a separate bowl and using clean beaters, beat egg whites until fluffy. Fold in gently and incorporate.
- Place mixture in springform pan and place in a preheated, 300 degree oven for 1 hour. After 1 hour, turn oven off and leave cake in oven for an additional hour before removing.
- Here's a a tip I learned the hard way: make sure your cake has plenty of 'head room'. I placed another rack too close and that resulted in a cracked top. It didn't change the taste of the cake but if you want your cake to be all nice and pretty give it some room to rise up.
- Depending on your oven, your cake may not brown on top. If that happens, place it under the broiler but make sure you don't take your eyes off it! It will brown in less than 3 minutes so be careful!
- If you don't have a 10" springform pan, you may use a 9" pan but you will have to add about 15 minutes to the cooking time.
- To avoid potentially getting your oven dirty, use a piece of foil on the bottom of your oven. I didn't have an issue with this but it's a good thing to do nonetheless.
- Use a thin, sharp knife if needed to separate the cake from the sides before removing the springform.
- The recipe doesn't call for greasing the pan before adding the ingredients, but I did anyway. I think it helped.
What makes this cheesecake special is the egg whites. Typically there are fewer eggs used for most cheesecakes, and you usually add the eggs all at once. Whipping the whites and gently folding them in is what sets this cake apart. It’s another step, but very much worth the effort. Make sure you Pin this one for the holidays!