Philly Cheesecake
For crust (alternatively use 2 ready made crusts):
- 1 tablespoon butter (you may need more - use as much as necessary to make crumbs stick together (clump)
- 1/2 cup graham cracker crumbs
For filling:
- 3/4 lbs. cream cheese (12 ozs.)
- 3/4 cup white sugar
- 4 eggs - separated
- 2 tbsps. all purpose flour
- 1 1/2 tsps. vanilla extract
- 1/2 tsp. salt
- 2 cups heavy whipping cream
- Melt butter in microwave and mix graham cracker crumbs until moist then press crumbs into 8 inch springform pan. Put cake pan into freezer for 30 mins. or refrigerate for 2 hours.
- Preheat oven to 300 degrees.
- With electric beater, mix cream cheese, sugar, egg yolks, flour, vanilla, and salt.
- Heat heavy whipping cream (1 min. in the microwave)
- Turn beater to slowest setting and slowly pour in cream
- Beat the egg whites until stiff, but not dry (should form peaks). Add to mixture and fold in slightly by hand lightly. Pour mixture into crumb lined pan.
- Set pan into shallow pan containing 1 inch hot water & bake at 300 degrees for 1 1/2 hours.
- Refrigerate 6 hours before serving