Recipe by Gingerbee
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
Directions See How It's Made
- 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.