4 egg whites - beat until stiff
Beat the following together then fold into egg whites
- 3 - 8oz pkg cream cheese (softened)
- 1 c sugar
- 1 tsp vanilla (I usually double the vanilla)
Pour cream cheese mixture into graham cracker crust. Bake 30 min at 350 degrees. Always make the day before and refrigerate when cool.
Tuesday, August 5, 2008
Cheesecake
This is Dad's favorite kind of cheesecake. I got this recipe from Nancy Morelock when I was in Young Women.
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Some tips:
A. Preheat the oven with a dish of water on a lower shelf. The humidity helps reduce the cheesecake from cracking.
1. Make the crust first. Line a springform pan with parchment paper. I have had success with a graham cracker crust or an oreo cookie crust.
2. Be sure to use softened cream cheese. It needs to be room temperature.
3. Beat the cream cheese, sugar, and vanilla for 5 minutes on medium. It's a long time, but it's worth it to have creamy, amazing cheesecake. I don't like listening to the blender, so I go into another room.
4. Once you have everything else ready (oven pre-heated, crust made, & cream cheese mixture whipped), beat the egg whites in a separate bowl until stiff peaks form.
5. Carefully fold the egg whites into the cream cheese mixture. Do not over mix. You'll still have visible egg white swirls.
6. Bake in the oven for 30 minutes. After 15 minutes rotate the cheesecake.
7. Allow to cool to room temperature before placing in the fridge. Always prepare the day before in order to allow the flavors to meld and the texture to hold.
8. Serve with a fruit or chocolate topping. I like to cook frozen blueberries in a simple syrup. Dad prefers the classic cherry pie filling.
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