UPON COMPLETION PLEASE KEEP REFRIGERATED AND SERVE COLD!
I can't stress this enough!
1 c. graham cracker crumbs
2 Tbsp. Sugar
3 Tbsp. butter, melted
3 (8 ounce) cubes cream cheese, room temperature
3/4 c, sugar
1 Tbsp. lemon juice
3 large egg whites
1 c. sour cream
2 Tbsp. sugar
1 tsp. vanilla
Spring Form pan
Now don't be intimidated by a Spring Form pan. For years I didn't really know what one was. All I knew was it had some sort of contraption on the side of the pan that looked dangerous. All it is, is a pan with two parts; a bottom, and then a side, that opens and closes with a clasp.
We are going to start by making the crust. Assemble the pan so that the bottom is firmly placed and the side contraption is closed.
In the bottom of the pan, pour the crushed graham crackers and sugar. Mix around so all is incorporated. Then add the melted butter. With your hands (it's the only way really) sort of mush it and press it around to form a crust, covering the entire bottom of the pan. If you have to go up the sides a bit, that's good too.
Now place the pan, with your wonderful crust, in the oven at 325 for 10 minutes. Take out and set aside.
Now turn down oven to 300.
In the meantime, mix together your cream cheese, sugar, and lemon juice.
Then one by one, add your egg whites. You might have to scrape the sides of your bowl if you are using a Kitchen Aide type mixer.
Now gently pour the batter into the crust. spreading around to the edges of the pan.
Now pop this baby into the oven for 60 minutes at 300 degrees.
Now once this jewel is just about done, take a bowl and combine the topping ingredients. Sour cream, sugar and vanilla.
Take out the cheesecake from the oven, and gently spread the sour cream topping on the top.
Back into the oven for 12 minutes.
Take out and leave on counter to cool for about 20 minutes. Then place the entire thing, with the side of the pan still in place, in the fridge for 8 hours, or over-night preferably.
The next day, get ready for your guilt to go out the window.
Take out of fridge, and you will see the cheesecake has started to pull away from the sides. Gently unhook the latch thingy contraption, and gently take the sides off.
I really don't have any words to say but Oh my....Oh my.
If you are a cheesecake lover, and I mean a TRUE cheesecake lover, you will appreciate this recipe and be proud. Very proud.
Many times I think I'm gonna put some sort of fruit or chocolate ganache topping on this beauty, but I take one bite and decide against it. No need my friend....no need