“This just might be THE best cheesecake I have ever eaten,” my Italian grandmother said with her fork in the air, pointed at me for effect.
Folks, Grandma’s right. It really is that good. Mixed with whipped egg whites before baking, this cheesecake is light, fluffy, and just the right amount of sweet.
A few years ago, my Great Grandma handed me her recipe box while in the process of cleaning out her apartment. What an amazing gift! After sifting through newspaper clippings, box cut outs, and scribbly recipe cards stained with cake batter, I came upon this gem. It’s been a staple in my house ever since. I was admittedly hesitant to give this recipe up. But, what’s a great dessert for if not to share?
Here’s what you’ll need:
10 in Spring Form Pan
Electric Hand Mixer
Mixing Bowls (1 Chilled, preferably glass or stainless steel)
1 ½ c Graham Cracker Crumbs
2 oz Melted Butter
1 Tbsp Brown Sugar
2 – 8 oz Cream Cheese
¾ c sugar
5 egg yolks
16 oz sour cream
5 egg whites
¼ c sugar
Start by mixing the crushed graham crackers with the melted butter, brown sugar, and cinnamon. Pat most of it into the bottom of your spring form pan, leaving a bit for sprinkling on top.
Add 2 packages of cream cheese and ¾ c sugar to a mixing bowl and use the hand mixer until blended well.
Add 5 egg yolks to the cheesy sugar mix, and beat some more. Then add your sour cream and beat again. Set deliciousness aside.
Now put the 5 egg whites into your chilled mixing bowl and beat with the hand mixer until stiff-that is, when you turn the bowl on it’s side, the egg whites don’t slide around! Slowly mix in ¼ c sugar.
Fold your egg whites into the cheese mixture and pour into spring form pan. Sprinkle with the remainder of the graham cracker mix.
Bake at 325 degrees for 40 minutes. Then, turn off your oven, crack the oven door 1 inch, and let the cheesecake stand in oven at least an hour.
Let cool to room temperature; chill before serving.
Top it with fresh berries while sipping on your post-meal cappuccino.
Enjoy with gusto!