I have a very strong sweet tooth. If I had the choice, I would pick dessert over having a regular meal. But there is one dish, I’m just not a fan of. Probably because all the cheesecakes I had was a little too thick for me. I like a light, fluffy cake. I figured I would try it again but I found a technique of separating the eggs instead of putting whole eggs into the batter. It made the cake softer and lighter. This is now my go-to recipe.
2 Cups of Crushed Graham Crackers
1/4 – 1/2 Cup of Melted Butter
4 Tsp of Sugar
* If desired – add a pinch of cinnamon or nutmeg
24 oz of Cream Cheese
1 Cup of Sugar
6 Eggs Separated
2 Cups of Sour Cream
1 Tbs of Vanilla
3-4 Tb of Flour
- Pre-heat the oven to 350F.
- First make the crust by placing the graham crackers, sugar, and if you would any additives into a food process. Pulsate the mix until it is well incorporated.
- Slowly add the butter until it becomes moist and you are able to pinch the crumbs together and it sticks. Don’t make it too sticky.
- Take this mixture and press it into a prepared spring form pan. I actually made bars instead so I used a deep baking pan.
- Bake the crust for about 15-20 minutes until it becomes stiff.
- While it is baking, start mixing the filling.
- Mix together the sugar and egg yolks until becomes fluffy using a medium speed. slowly add the cream cheese.
- Once that is fully incorporated, add the sour cream and vanilla. Set aside.
- Place the egg whites into another bowl, start whipping until it has reached soft peaks.
- Slowly fold in the egg whites and flour into the egg-cream cheese mixture.
- Once it is fully incorporated, pour into the cooked graham cracker crust and bake for 40-50 minutes until it is set.
- Let it cool than Serve.
*Fruit would go really well with this.