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| Mimi's Cheesecake Torte |
"Mimi gave this recipe to my mother, who then gave it to me. This is my Papa's cake of choice for his birthday. A sour cream topping makes this cheesecake unique. Garnish with almonds if you like."
Ingredients :
- Filling:
- 3 (8 ounce) packages cream cheese, softened
- 5 egg whites
- 1 1/2 cups white sugar
- 1 teaspoon vanilla extract
- 1 (9 inch) prepared graham cracker crust
- Topping:
- 1 pint sour cream
- 2 tablespoons white sugar, or more to taste
- 1/2 teaspoon vanilla extract
Instructions :
| Prep : 20M | Cook : 10M | Ready in : 3H30M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Beat cream cheese in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes.
- Beat egg whites in a separate bowl on high speed until stiff peaks form, 3 to 5 minutes. Blend in 1 1/2 cups sugar. Fold egg whites into cream cheese, and stir in 1 teaspoon vanilla extract. Pour cream cheese filling into crust.
- Bake in the preheated oven until filling is set, about 20 minutes. Remove from oven; set aside.
- Increase oven temperature to 475 degrees F (246 degrees C).
- Combine sour cream, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a large bowl. Spread evenly on top of the filling.
- Bake in the preheated oven until golden, about 5 minutes. Remove from oven and cool to room temperature, about 45 minutes. Cover with plastic wrap and chill in the refrigerator until firm, at least 2 hours.
Notes :
- Coat the bottom of the baking pan with finely chopped walnuts or almond slices instead of using a graham cracker crust if preferred.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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