Favorite Cheesecake


2 3/4 cups graham cracker crumbs (2 packages)
1/2 cup granulated white sugar
1/2 cup butter, softened (no substitutions)

3 packages (8 ounces each) cream cheese, softened
1 1/2 cups granulated white sugar
1 3/4 teaspoon vanilla
1/4 teaspoon almond extract (optional)
4 eggs, separated

1/2 cup sour cream
4 tablespoons white sugar
1 teaspoon vanilla
1/2 cup whipping cream, whipped


Preheat oven to 325 degrees F.  In a medium bowl, combine the graham cracker crumbs and sugar.  Cut in the softened butter until the mixture is thoroughly moistened and the consistency of small peas..  Press graham cracker mixture into the bottom of a 9-inch spring-form pan.  In a large mixing bowl, beat cream cheese, sugar, vanilla, and almond extract until smooth.  Add cream cheese packages one at a time to make the mixing easier.  Add egg yolks to the cream cheese mixture and beat until smooth.  In a small mixing bowl, beat egg whites until soft peaks form.  Fold egg whites into cream cheese mixture.  Pour cream cheese mixture over crust.  Bake for one hour or until center is almost set and top starts to brown slightly.  Cool on a wire rack for 10 minutes.  Loosen the edges by running a knife around the edge of the pan.  Cool one hour more, then refrigerate until completely cooled.  

For the topping, combine the sour cream, sugar and vanilla.  Fold in the whipped cream. Spread over the cheesecake.  Refrigerate overnight.  Remove side of pan before serving.  Yields: 12 servings.


This is one of the best cheesecakes I have ever tasted.  Easy to make and it never lasts long!

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