Ingredients: |
Ingredients: Crust:
1 Cup Graham Cracker Crumbs
1 Cup Chopped Pecans
½ Stick Butter
½ Cup Sugar
Cheesecake Batter:
3 Packages Philadelphia Cream Cheese, softened
5 Eggs, separated
2 Cups Sugar
2 Tbsps. Flour
2/3 Cup Sour Cream
1 Tbsp. Vanilla Extract
Topping:
¾ Cup of Sour Cream
½ Cup of Powdered Sugar
1 Tbsp. Vanilla Extract
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Directions: |
Directions:Crust:
Melt butter over low heat.
Mix remaining ingredients into a large mixing bowl; add melted butter and stir with a fork until well mixed.
Using a spoon, press crust mixture against the sides and bottom of a buttered 10” springform pan.
Batter:
Pre-heat oven to 375 degrees.
Put softened cream cheese, egg yolks, and sugar in mixing bowl. Use an electric mixer to thoroughly blend.
Add flour, vanilla, and sour cream to the mixture until thoroughly blended.
In a separate bowl, whip egg whites until firm. Fold egg whites into batter.
Pour batter into a spring-form pan.
Bake for approximately 45 minutes or until cake is firm yet bouncy to the touch.
Let cake cool. When cool enough to touch, place springform (covered) in the refrigerator overnight.
Note: once cooled, the center of the cake will have created a center cavity.
Using an icing knife, run a knife along sides of spring-form; remove the spring-form ring.
Use icing knife along the bottom of the cake to free it from the bottom of the pan.
Then gently move cheesecake onto a serving platter.
Topping:
Whisk ingredients together. Pour into the cavity of cooled cake. Serve. |
This recipe for Tom’s Cleveland-Style Cheesecake is from