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“This chesse cake uses beaten egg whites to make it light and fluffy. I use a 9 inch round springform cake pan. Note that if you use the same type pan, all of the batter will not fit and you'll end up with a little extra.”
2hrs 20mins

Ingredients Nutrition


  1. Preheat oven to 300°F.
  2. Butter the cake pan.
  3. Mix crust ingredients together and pat into pan.
  4. In a large bowl cream together cream cheese, 1 1/2 cup sugar, flour, vanilla, egg yolks, salt, and sour cream.
  5. In a separate smaller bowl, beat egg whites with 2 tbsp sugar until stiff peaks form.
  6. Fold egg whites gently into cheesecake mixture and pour into cake pan.
  7. Bake for 1 hour. Turn oven off and let cake stay in the oven for 1 more hour. DO NOT OPEN THE OVEN.
  8. Remove and let cool to room temperature. Cut and serve.

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