Not-So-Secret-Anymore Cheesecake Recipe

This cheesecake recipe was chosen as the best from all submitted entries during a Detroit radio contest back in 1999.  I still use this recipe with fantastic results.

 Ingredients:

 PART ONE:

3 8-ounce bricks of Philadelphia Cream Cheese (Let it sit out to soften)

4 egg whites

1 cup of sugar

1 teaspoon of vanilla

1 cup of graham cracker crumbs

PART TWO:

2 cups of sour cream

2 tablespoons of sugar

1/2 teaspoon of vanilla

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Put the four egg whites in a bowl and beat with a mixer on high until stiff while gradually pouring in the cup of sugar.
3. Cut the 3 bricks of cream cheese in half and beat into the egg whites until smooth.
4. Pour in the teaspoon of vanilla and beat until it is mixed thoroughly.
5. Spray cooking spray (i.e. Pam) into a 9-inch spring form pan 3 inches deep. Then dust the pan with the one cup of graham cracker crumbs.
6. Pour the mixture into the pan and bake in the oven 25-35 minutes or until the cake doesn’t look or shake like soup.
7. Take out cake and heat the oven up to 450 degrees.
8. Mix in another bowl the 2 cups of sour cream, 2 tablespoons of sugar and ½ teaspoons of vanilla.
9. Pour mixture on cake and put back in the oven for 5-10 minutes or until golden brown on the edges.
10. Chill for at least two hours or longer. Overnight is best.

For as little as $1 a month, you can keep Manchester-focused news coverage alive.

by News News