This yummy and creamy cheesecake recipe has been in my personal cookbook now for many years.
The original recipe is actually stapled in, written by the wonderful woman who shared it with me some 30 years ago. Since then, I have only made it a few times, but that was before my kitchen aid mixer. It is so easy to make, I can't believe it has been so long since I last made it. After revisiting this recipe, It is sure become my "go to" dessert to bring for a special occasion. The recipe is simple and oh so delish. I hope you love it and add it to YOUR personal cook book too! Thanks go to Mrs. B for sharing this one long ago.
2 Cups Graham Cracker Crumbs
2 Tablespoons Sugar
1/2 cup Melted Butter
Combine ingredients in a large bowl and mix well. Press into a glass pie plate. (approx. 11 1/2 inch plate) Allow to cool 15 minutes before adding the filling. Hint: you may use a pre made graham cracker shell, but it may be smaller than the recommended size.
4 Egg whites
1 Cup Sugar
1 teaspoon Vanilla
3 large packages of Cream Cheese.
1 pint Sour Cream
1 teaspoon Vanilla
3 Tablespoons Sugar
Special Topping Suggestions:
Fresh Strawberries or Cherries
Canned Pie filling.
Shown with canned cherry pie topping.
Beat egg whites until stiff. To the egg whites, add 1 cup of sugar and 1 teaspoon Vanilla. Once combined, add 3 large packages cream cheese and blend until smooth.
Pour the mixture into the crust (recipe and prep instructions above) and bake 25 minutes at 350*
Remove from the oven and allow to cool.
Mix 1 pint of sour cream, 1 teaspoon Vanilla and 3 Tablespoons of Sugar. Spread on top of the cooled Cheesecake. Return to the oven and Bake for 5 minutes at 475*. Remove and allow to cool.
Chill the cheesecake in the refrigerator until ready to serve. Just before serving, add the topping of your choice to the cake. I chose Cherries, you may choose just about any topping, homemade or canned. Blueberries, Strawberries, Peaches, Apples… The possibilities are endless.
Slice and enjoy!