Prep 30 mins
Cook 2 hrs
At age 96, our granny pasted away September 2001. She loved this cheesecake because it rises up high and is as light as a feather. She'd lovingly make it for every memeber of our family (because we all loved it) as a special birthday gift. She's gone, but her love and caring and cheesecake lives on!
- 2 cups graham cracker crumbs
- 1 tablespoon sugar
- 1⁄2 teaspoon cinnamon
- 5 tablespoons butter (melted)
- 18 ounces cream cheese
- 6 eggs (separated)
- 3 tablespoons all-purpose flour
- 3 tablespoons sugar
- 1 1⁄2 cups sugar
- 1 teaspoon vanilla
- 1 1⁄2 cups sour cream
- Begin any cheesecake recipe with all the ingredients at room temperature.
- This increases the volume.
- Crust: In a large bowl, combine graham crumbs, sugar, cinnamon and melted butter.
- Mix together until crumbs are moistened with butter; reserve 1/4 cup of this mixture for the topping later.
- Press crumbs into the bottom and sides of a spring pan.
- Wrap the spring pan with a sheet of heavy duty aluminum foil and set aside.
- Filling: Separate eggs; put yolks aside.
- Whip whites with 3 Tbsp.
- sugar until firm but not dry; set aside.
- In a food processor or with electric mixer, whip the cream cheese; add 1-1/2 cups sugar and 3 Tbsp. flour.
- Process until well combined about 2 minutes.
- Add egg yolks, one at a time, mixing continually between yolks.
- Add sour cream and flavoring.
- Process just another minute or two until all the ingredients are fully blended.
- Gently fold in egg whites; using a rubber spatular.
- Gently pour batter into spring pan and sprinkle the reserved 1/4 cup of gramham cracker crumbs on top.
- Place pan in a larger pan holding at least 1" of water.
- Preheat oven to 325 degrees.
- Bake for 1 hour; then turn off the oven and continue to cook with door closed for another hour.
- Open oven door, leaving the cheesecake in the oven to cool down.
I'm on a mission to discover the world's best cheesecake (in my opinion). This one is on the short list.
I followed the instructions exactly and ended up with a delicious light and yummy cheesecake that was demolished by my clan!
The great thing about this cheesecake is how quickly it comes together in the food processor and it does rise and have a light texture. Having said that I found that the biscuit base went a bit soggy on me the following day and the cheesecake began to weep a little on the bottom. I did substitute full-fat thick yoghurt for sour cream as it isn't available here which may have made a difference. I also didn't put any crumbs on top preferring to have a smooth top and I served it with whipped cream and cherries.