CHEESECAKE

  

SERVES:  12 (BEST MADE A DAY AHEAD)

INGREDIENTS (SHOULD ALL BE AT ROOM TEMP):

CRUST:

1-1/2 C        Graham cracker crumbs

1 C               chopped pecans

1/3 C            sugar

1/2 stick       soft butter

FILLING: (Prepare in two separate mixing bowls.)

  4                egg WHITES (use yolks for another recipe)

1/2 C           sugar

3 – 8 oz.      Philly ORIGINAL cream cheese

1/2 C           sugar

2 tsp.           vanilla

TOPPING:

16 oz.           Sour cream

4 TBPS         sugar

  

DIRECTIONS:

Preheat oven to 350º.  Butter sides and bottom of a 10” springform pan***

Pulse crust ingredients in a food processor until ‘mealy’.  Using the back of a spoon, press the mixture into the bottom and up the sides of the pan.

The success of this cheesecake depends on how you handle the egg whites, but if the cake doesn’t rise, don’t worry – it’s still delicious.

In a medium mixing bowl, beat egg whites until foamy, using a whisk type beater in an electric mixer; gradually add 1/ C sugar, beating until stiff, high peaks form.  (If you turn the beaters up, the whites should NOT curl or slump over.)

In a separate medium mixing bowl, combine cream cheese, 1/2 C sugar and vanilla and and using the same mixer blade, whip until fluffy.

USING A RUBBER SPATULA, GENTLY FOLD (BY HAND) THE WHITES INTO THE CREAM CHEESE.  Don’t use a ‘whipping’ action – simply fold the mixture 4-5 times – the whites will not disappear into the cheese but that's all ok. 

                                                                                                              

Gently spread the mixture into the crust and bake at 350º for 45 minutes.

While baking, blend the sour cream and sugar and set aside.

After 45 minutes, remove cheesecake from oven and place on a cooling rack.  INCREASE OVEN TEMPERATURE TO 450º.  When the oven is ready, gently pour the sour cream mixture on top of the cake. Using the back of a soup spoon, smoothing it almost to the edges. 

Return the cake to the oven and cook for 5 minutes.  Remove and cool on a rack COMPLETELY.  Cover with foil and refrigerate overnight.  The sour cream topping will solidify overnight.

To serve, cut with a clean, WET knife. 

***I prefer a 10” pan, preferably one that is SILVER in color rather than the dark metal ones.  With the dark pans you have to adjust the baking time and temperature and I’m too lazy to do that!

Also – make the whites first. If you have only one mixing bowl, carefully transfer the whites to another clean bowl.  Then you can reuse the pan AND the beaters without washing them.  Continue as above, folding the stiff whites into the cream cheese mixture.