Been making this recipe for 40+ years and everyone says it is the next best thing to...
This is a very creamy cheesecake... no flour involved.
First choice of family/friends for their birthday cake.
MIX A:
24-ounces softened cream cheese
4 large egg whites (room temp)
1-cup white sugar
1 tablespoon real vanilla extract
MIX B (topping):
1 pint sour cream
1-teaspoon real vanilla extract
2-teaspoons sugar
2/3-cups graham crackers finely crushed.
Let cream cheese sit at room temp until softened. Wrap outside of springform pan with foil (high enough on sides to keep water from leaking in). Butter 9-inch springform pan. Sprinkle bottom of pan with graham cracker crumbs. Set aside.
Combine MIX A: With mixer, cream the cream cheese until smooth. In separate bowl beat egg whites stiff and gradually blend in sugar. Add egg whites and vanilla to cream cheese and blend until smooth. Carefully add dollops of cheese mixture onto cracker crumbs and carefully smooth out evenly. Bake 25 minutes in a water bath (I use jellyroll or lasagna pan that I can fit my springform pan into without touching sides for waterbath) at 350-degrees F.
Remove springform pan from water bath and set on top of stove.
Turn oven up to 475-degrees F.
Combine MIX B ingredients together and gently spread over top of baked cheesecake. Return to waterbath and bake about 7 minutes. Remove from waterbath and set on cooling rack (away from drafts). Pull the foil from sides while cooling. Once pan is slightly warm to touch I remove foil (wipe off any moisture from foil and use it to cover the top of the cake) refrigerate 2–3 hours.
Serve topped with favorite fruit topping, berry sauce, choc sauce, or caramel sauce... the choice is yours and it is unlimited. Even great served without any topping. Enjoy!