Recipe courtesy of Kathleen King

Cheesecake

  • Level: Easy
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Ingredients

Graham-Cracker Crust:

1 cup graham cracker crumbs

2 tablespoons confectioners' sugar

4 tablespoons butter, melted

Cheesecake:

4 packages (8 ounces each) cream cheese

2 cups granulated sugar

8 eggs, separated

2 cups sour cream

2 tablespoons vanilla extract

Directions

  1. In a small bowl, combine all Graham-Cracker Crust ingredients until well mixed. Press evenly into bottom of a 10-inch springform pan. Refrigerate. Preheat oven to 350 degrees. To prepare the filling, in a large bowl, and using an electric mixer, cream the cheese. Add sugar and mix well. Add egg yolks one at a time. Scrape down bowl and mix again. Mix in sour cream and vanilla. In a separate bowl, beat egg whites until stiff. Fold egg whites into cream cheese mixture. Pour into crust. (For best results, place pan in a roasting pan half-filled with boiling water) Bake for 1 hour and 20 minutes, or until cake is golden brown and firm. Cool in the oven with the door half open for 1 hour, then remove and refrigerate overnight.

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