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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 tbsp. butter, room temperature 2/3 cup graham cracker crumbs 24 ounces cream cheese, room temperature 1 1/4 cups sugar, divided 1 1/2 tsp. vanilla extract, divided 4 large egg whites 2 cups sour cream 1 pint fresh raspberries 1 pint fresh strawberries, stemmed and halved
Directions
Preheat oven to 350 degrees. Wrap the outside of a 9 inch springform pan tightly with foil. Spread the butter evenly over the bottom of the prepared pan. Sprinkle the graham crumbs evenly over the butter. Combine the cream cheese, 1 cup sugar and 1 tsp. vanilla extract in a large bowl. Beat until smooth. In a separate bowl, beat egg whites to stiff, but not dry, peaks. Fold beaten whites into the cream cheese mixture in 3 additions. Pour the batter into the prepared pan. Bake cheesecake about 35 minutes until filling is puffed. Stir together sour cream, remaining 1/4 cup sugar and 1/2 tsp. vanilla in a small bowl. Spread the sour cream mixture evenly over the top of the cheesecake. Bake cheesecake an additional 5 minutes. Transfer cheesecake to a rack and cool completely. Cover and refrigerate overnight.
Run a sharp knife around the inside edge of the springform pan to loosen cheesecake. Remove pan sides. Arrange berries over the top of the cheesecake and serve.
Serves 12.
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