My grandmother's cheesecake recipe familyrecipes

I love this recipe so much made pictorial instructions:

http://ift.tt/15jLvO4

Do note that you need to make it at least 12 hours ahead of time so it has time to cool and set. We usually make it the night before.

part 1:

8 whole graham crackers, crushed 2-4 tablespoons sugar

4 tablespoons melted butter

1 teaspoon ground cinnamon

Mix together. Press into spring-form pan, going up about half-way on the sides. (I find it is easiest to do the sides first and then gingerly press what is left onto the bottom. Don't make the edge where the sides meet the bottom too thick.) Bake at 375 for 10 minutes.

part 2:

4 egg whites

3 8-ounce packages cream cheese, softened

½-1 cup sugar

1 teaspoon vanilla

Beat egg whites with mixer until almost firm (this means until it looks like whipped cream, but not quite as stiff--it takes a while to do this, and the beater should be on high speed; be sure not to get any yolks in or they won't whip up well). Gradually add sugar. Then add softened cream cheese a little at a time until it's all added. Mixture has little lumps. Add vanilla. Spoon into graham crust in springform pan. Bake at 350 for 25 minutes. You should clean the kitchen while you're waiting.

part 3:

1 pint sour cream (I don't use low-fat, since I'm not sure it bakes well)

1-2 tablespoons sugar

½ teaspoon vanilla or almond extract

Mix together. Very gently spoon on top of the baked part 2, right after it comes out of the oven. Spread very gently to smooth over top, then bake at 425 for 5 minutes.

Once it is out of the oven, cool on a rack until cool enough to put into the refrigerator. Tradition goes that we put a plate underneath (sometimes it leaks a little bit while chilling) and a plate over the top (to keep out strange odors from other things in the refrigerator).

Submitted January 18, 2015 at 01:17AM by unsanitary_napkin http://ift.tt/1yqdfxQ familyrecipes