I like all kinds of cheesecake but New York Cheesecake has always been one of my favorites. Oh, but then there’s my Pineapple Cheesecake that I need to pass on to you. That has to be my favorite of all time. At any rate I could eat it everyday, which is why I don’t make it too often. The crust is the standard graham cracker crust, simple but good. The addition of whipped egg whites makes this cheesecake lighter than most. It rises like a soufflé and then settles when it cools.
- 1 cup graham cracker crumbs
- 2 1/2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon scant
- 3 tablespoons unsalted butter melted
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 5 large eggs separated
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 pinch salt
- Preheat oven to 350°F. Butter a 9-inch springform pan.
To make crust:
- In a small bowl add the graham cracker crumbs, sugar, cinnamon, and butter. Mix well. Press onto the bottom of the springform pan.
- Bake for 6 minutes and let cool.
To make filling:
- In a food processor add the cream cheese and sugar and blend. Add the vanilla and process until smooth.
- Add the egg yolks and heavy cream and pulse until smooth. Pour this mixture into a large bowl.
- In a separate bowl whisk the egg whites and pinch of salt until soft peaks form, slowly adding the 2 tablespoons sugar as you whisk.
- Add 1/4 of the whipped egg whites to the cream cheese mixture and whisk together. (This is called "lightening the base" and makes it easier to incorporate the egg whites.) Carefully fold the remaining whites into the mixture.
- Pour into the prepared pan and bake in a 350°F oven for 1 hour and 15 minutes or until firm. Remove from oven and let cool for at least 2 hours. This is best refrigerated overnight. Enjoy!