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Abby's Gourmet Cheesecake

This recipe came to us from a dear homeschooling mom but Abby has perfected it. The best cheesecake ever.
Prep Time30 minutes
Cook Time1 hour
Total Time2 hours
Course: Dessert
Servings: 12
Author: Abigail Arreguin

Ingredients

Crust

  • 3/4 cup graham cracker crumbs
  • 1/2 cup finely chopped almonds
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter melted and cooled

Filling

  • 1 cup + 2 tablespoons sugar
  • 2 pounds cream cheese softened
  • 2 tablespoons flour
  • pinch salt
  • 1 teaspoon vanilla
  • 3 large eggs separated
  • 1 cup sour cream

Instructions

Crust

  • Preheat oven to 350 degrees.
  • In a medium bowl, combine the crumbs, almonds and sugars.
  • Stir in butter and mix. Press into a springform pan covering the bottom and 1/4 inch up the sides of the pan.
  • Chill the crust while you prepare the filling.

Filling

  • Using an electric mixer, cream together the sugar and the cream cheese until the mixture is light and fluffy.
  • Add the flour, a pinch of salt, the vanilla the the egg yolks, lightly beaten. Combine the mixture well.
  • In a separate bowl, beat the egg whites until they just hold stiff peaks and fold them into the cream cheese mixture gently but thoroughly.
  • Pour the filling into the prepared pan.
  • Bake the cake in the middle of a preheated oven for 1hour; turn off the oven and let the cake stand in the oven for 30 minutes.
  • Remove the cake from the oven and let stand till cooled completely in the pan on a rack.
  • For best results, let the cake cool completely and chill it, covered, overnight. I like to put the cake on a 12 inch round plate and use paper thin lemon slices around the bottom. Enjoy.