Cheesecake
My mum's cheesecake. Easy to make, even the day before, and always a favourite for parties, holidays and Super Bowl.
Ingredients
Serves 8
Crust
- 1 cup honey graham cracker crumbs
- 2 tsp sugar
- ¼ cup melted butter
Filling
- 1 lb Philadelphia cream cheese, room temperature
- 3 egg yolks
- 3 egg whites
- 1 tsp vanilla extract
- 1 tsp lemon juice
- ¼ cup sugar
Topping
- 1 pint sour cream
- 2 tsp vanilla extract
- ⅓ cup sugar
- Cherry or blueberry pie filling
Method
1. Preheat oven to 375°F.
2. Combine the crust ingredients and press into a greased springform pan.
3. Add all filling ingredients except the egg whites to a bowl and beat until smooth.
4. Beat the egg whites until stiff, then gently fold them into the cream cheese filling.
5. Pour the filling over the crust and bake for 25 minutes.
6. Let cool for 30 minutes.
7. Combine the sour cream, vanilla and sugar for the topping.
8. Pour the topping over the cooled cheese filling and bake at 375°F for 10 minutes.
9. Let cool, then refrigerate. When ready to serve, top with cherry or blueberry pie filling.
