In my oven right now is one of my favorite things in the world. A cheesecake. And I made it. Without tasting, licking, or snacking. How in the world did I do that? Well, with a diet coke and a piece of gum. But tonight I'm taking this cheesecake to a party, and I don't know how I'm going to resist it.
But in case you were wanting to make a cheesecake, here's the recipe.
Pre-heat oven to 350
1 package graham crackers
1/4 cup brown sugar
1/4 cup butter
Put graham crackers in a gallon zip lock baggie. Roll till fine, with a rolling pin. Pour graham cracker crumbs into a bowl. Add sugar and soft butter. Mix with fork or pastry cutter till mixed well. Put into 9 or 10" Spring Form pan. Press evenly in bottom. (Set aside)
Beat 4 egg whites till stiff. Set Aside.
In another bowl, mix:
3 - 8 oz. cream cheese, softened
1 cup sugar
1 tsp. vanilla.
Once you have beaten the egg whites till stiff, in another bowl cream the cream cheese sugar and vanilla. Then fold in the egg whites. Mix well.
Pour over graham cracker crust. Spread evenly. Bake 350 for 30 minutes. Take out of the oven and let set for 5 minutes. While you are waiting the 5 minutes, mix:
2 cups sour cream
1 tablespoon sugar
1/2 tsp. vanilla
Mix well. When 5 minutes is up, pour the cream cheese mixture over the cheese cake and spread evenly. Put back in the oven and bake another 5 minutes.
Remove from oven, and let stand at room temperature for 30 minutes. Leave cheesecake in pan. Then put foil or plastic wrap over the cheese cake, and put in fridge. It's best to make this a day ahead. Let cool completely before removing from Spring Form pan.