Family-Favorite Cheesecake
20 MIN PREP•60 MIN COOK•80 MIN TOTAL
12 SERVINGS
The expression “icing on the cake” was made for this cheesecake recipe. The topping on this cheesecake is what makes it a staple on our dessert tables. It’s perfect for dinner parties, holidays or just when you’re craving something decadent.
20 MIN PREP•60 MIN COOK•80 MIN TOTAL
12 SERVINGS
Cooking Mode
Prevent your screen from going dark as you follow along.
Ingredients
2 ½ cups graham cracker crumbs (about 40 squares)
1 ⅚ cup + 2 tablespoons sugar, divided
1 ½ teaspoons vanilla extract, divided
Directions
Cooking Mode
Prevent your screen from going dark as you follow along.
Select a step number to highlight that step.
Heat oven to 350 F.
Start with the crust by combining the graham cracker crumbs and 1/3 cup sugar in a small bowl. Stir in butter, then press the mixture into bottom of a greased 9" springform pan and up 2" high on the sides. Bake at 350 F for 5 minutes, then reduce heat to 325 F.
In a large bowl, beat the cream cheese, 1 1/2 cups sugar and 1 teaspoon vanilla extract until smooth. Add egg yolks and beat on low until combined.
In a small bowl, beat egg whites until soft peaks form. Fold into the cream cheese mixture, then pour over crust.
Bake for 1 hour or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen, then cool for another hour. Refrigerate until completely cool.
For topping; combine the sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla. Fold in whipped cream and spread over cheesecake. Refrigerate overnight.
© Organic Valley 2024. All rights reserved.
