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Source: FamilyTime Favorites

FamilyTime's Favorite Cheesecake
This classic, creamy cheesecake is made with a graham cracker crust. For variation, try a chocolate wafer or gingersnap crust. Anyway you cut it, it's irresistible!
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Serves: 8 to 10
Prep Time: 15 minutes
Cook Time: 60 minutes
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1 1/4 cups graham cracker crumbs
1/4 cup unsalted butter, melted
1 1/4 cups sugar
4 large eggs, separated, at room temperature
1 cup sour cream
2 tablespoons flour
1 teaspoon vanilla extract
1 pound cream cheese, at room temperature
12 to 16 walnuts, halved




In a small bowl, combine the graham cracker crumbs, butter, and 1/4 cup of sugar. Mix well.

Butter a 9-inch springform pan and then press the crumb mixture over the bottom and about an inch up the sides of the pan. Wrap the bottom of the pan with a double layer of aluminum foil to prevent leaking during baking. Chill the pan to firm up the crust.

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer, beat the egg yolks until thick and pale colored. Add the sour cream, flour, vanilla, and 3/4 cup of the sugar. Beat until smooth.

Add the cream cheese and beat only until the mixture is smooth and soft. Do not overbeat.

In a separate bowl, beat the egg whites until they begin to hold soft peaks. Slowly add the 1/4 cup sugar, and beat to stiff peaks. Fold the egg whites into the cream cheese batter.

Scrape the batter into prepared pan. Set the pan in a larger pan and add enough water to come about an inch up the side of the pan.

Bake for about 1 hour until golden brown and the cake is puffy and the center does not jiggle. Turn off the oven and let the cheescake cool in the oven for 50 to 60 minutes. Remove the cheesecake from the waterbath and let it cool completely on a wire rack.

Cover and refrigerate for 8 to 24 hours. Remove the sides of the springform pan and garnish the cake with walnut halves before serving.





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