Plain Cheesecake

 

 

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. 

Plain Cheesecake

Crust

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

Filling

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

Direction

1. Pre-heat the oven to 350F.
2. 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. 
3. 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.
4. Take this mixture and press it into a prepared spring form pan.  I actually made bars instead so I used a deep baking pan. 
5. Bake the crust for about 15-20 minutes until it becomes stiff.
6. While it is baking, start mixing the filling. 
7. Mix together the sugar and egg yolks until becomes fluffy using a medium speed.  slowly add the cream cheese.
8. Once that is fully incorporated, add the sour cream and vanilla.  Set aside.
9. Place the egg whites into another bowl, start whipping until it has reached soft peaks.
10. Slowly fold in the egg whites and flour into the egg-cream cheese mixture.
11. Once it is fully incorporated, pour into the cooked graham cracker crust and bake for 40-50 minutes until it is set.
12. Let it cool than Serve. 

*Fruit would go really well with this.