Prep 1 hr
Cook 45 mins
I almost never get to put the topping on this cake because as soon as I've turned my back usually half has disappeared. Personally, I like it better this way which is why I don't really complain unless I have company coming. With minor adaptions, this comes from Classic kosher Cooking.Prep. time is approximate & includes refrigeration.
- 1⁄2 cup margarine
- 1 1⁄4 cups flour, sifted
- 1 1⁄4 teaspoons baking powder
- 1⁄4 cup sugar
- 1⁄3 cup sour cream (or yogurt but I use sour cream)
- 1 egg yolk
- 1 pinch salt
- 4 eggs, separated
- 3⁄4 cup sugar
- 1 1⁄2 lbs cream cheese, room temperature
- 2⁄3 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons vanilla instant pudding mix
- 1 (14 ounce) can cherry pie filling, for top
- Crust Using a pastry blender or 2 knives cut cold margarine into flour, baking powder and sugar until pieces are the size of peas.
- Stir in sour cream, egg yolk& salt.
- Form into a ball& refrigerate for at least 1 hour.
- Roll out into a circle to cover bottom& halfway up sides of a well-greased, 9 inch springform pan (you can also do this with your hands).
- Filling Beat egg yolks until light, adding half the sugar.
- Stir in remaining ingredients except egg whites, remaining sugar, and cherry pie filling.
- Beat egg whites, gradually adding remaining sugar.
- Beat until able to form stiff peaks.
- Fold egg white mixture into cheese mixture.
- Pour into crust.
- Bake in a preheated 350° oven for 45 minutes.
- When cool, spread with a can of cherry pie filling.
What a unique tasting and quite delicious cheesecake. This is very light and fluffy - the beaten eggs whites really make this extra puffy. A very different taste from the typical NY cheesecake style I usually have made, but every bit as delicious. I skipped the crust, as my family doesn't really care for crust on cheesecake. This baked up accurately and tasted great.