Aunt Margaret's Cheesecake

Submitted by manushag

"This recipe is from around 1945. I don't know the origin...my Mom has it listed as 'My Sister's Cheesecake' on her recipe cards. It is a simple recipe with only 5 or 6 ingredients, but it is very light and creamy and totally delicious. You can make a smaller cake by using two packages of cream cheese and reducing sugar to 1/2 cup and using 2 eggs, or make a larger one by increasing to 4 cream cheese and using one cup sugar and 4 eggs."

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Yields: 1 cake
• Serves: 10

ingredients

• Crust

• 10 graham crackers
• 3 tablespoons butter, melted
• 3 tablespoons sugar

• Filling

• 24 ounces cream cheese, room temperature
• 3⁄4 cup sugar
• 3 eggs
• 2 teaspoons vanilla

• Topping

• 16 ounces sour cream (optional)
• 2 tablespoons sugar
• 1⁄2 teaspoon vanilla

directions

1. Preheat oven to 350°.
2. Grind graham crackers in food processor.
3. Add 3 Tbl sugar and stir, then add melted butter.
4. Press into the bottom of a 9 inch springform pan.
5. Separate eggs reserving yolks. Beat egg whites in stand mixer until firm stiff peaks but not dry.
6. Remove whites to a separate bowl and beat yolks with sugar.
7. Add vanilla and add cream cheese, one at a time until incorporated and beat for about 10 minutes on medium speed.
8. Fold in egg whites gently until incorporated.
9. Reduce oven to 300°.
10. Pour into springform pan and bake for about 40-45 minutes.
11. In the meantime, mix sour cream with sugar and 1/2 tsp vanilla.
12. After removing cake from oven, increase oven temp to 400°.
13. Cool cake for about 10 minutes and then add topping.
14. Bake for another 10 minutes.
15. Remove from oven and cool completely before serving.
16. We like our cheesecake room temperature, but, of course, feel free to chill in the frig if you prefer.