"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Family-Favorite Cheesecake Recipe

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This recipe for Family-Favorite Cheesecake, by , is from Carmen's Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2-1/2 cups graham cracker crumbs (about 40 squares)
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
4 large eggs,separated
TOPPING:
1/2 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped

Directions:
Directions:
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 325F.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until combined.
In a small 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 cheesecake. Refrigerate overnight. Remove sides of pan.

 

 

 

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