Cheese cake is always a favorite. It is also one of those desserts that people can always cite where they had the best one ever. What amazes me is that the "best ones ever" are often very different from each other. What constitutes the best cheese cake depends on what one likes. This cheese cake is light, rich, and delicious. It requires a good deal of baking time, but I think it is worth the effort. I do not remember ever receiving a complaint. You will note that I do not include a glaze, strawberry or other, for the top. The simple reason for that is that I do not like glazes on top of good cheese cake. You can put one on this, but then it becomes your responsibility, not mine. You will also note that I do not have a recipe in this collection for chocolate cheese cake. I don't believe in it! I am convinced that neither chocolate doughnuts nor chocolate cheese cake existed in Buffalo when I was a child. I cannot get used to the idea of either and refuse to try.
Ingredients
1 1/2 lbs. Cream Cheese
3 Extra Large Egg Yolks
1/4 Cup Flour
1 Cup Sugar
1 Cup Sour Cream
1 Tbs. Vanilla
1/2 tsp. Salt
3 Extra Large Egg Whites
For the crust:
1/4 lb. Butter
1 1/2 Cups Graham Cracker Crumbs
1/4 Cup Sugar
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 Cups Pecans or Walnuts (chopped)
You will need a spring form for this recipe--or for any cheese cake other than those made in a pie plate. Put the cream cheese, egg yolks, sifted flour, sugar, sour cream, vanilla, and salt into the large mixing bowl for an electric mixer. Beat this mixture for at least half an hour.
While the batter is mixing--all you will need to do after the first few minutes is scrape the sides occasionally--prepare the crust. Melt the butter and stir in the graham cracker crumbs, sugar, cinnamon, nutmeg, and nuts. Press the mixture firmly into the bottom of your spring form, bringing it up the sides about 3/4 of an inch. Set this aside.
Near the end of the time that the batter is mixing you should preheat your oven to 325 degrees. After the batter is beaten, remove the bowl from the mixer, clean your beaters, and beat the egg whites in a smaller bowl until they are quite stiff. Then fold--do not stir--the beaten egg whites into the batter. Pour the batter on top of your crust in the spring form. Bake in the center of your oven for 45-50 minutes; do not let it get too brown. After baking for 45-50 minutes, turn the oven off, leave the oven door slightly ajar, and allow the cheese cake to remain in the oven for another half hour at least. After that, cool it on a rack and then refrigerate. This cheese cake can be made the day before you want to serve it. In fact, it can be frozen for later use.