STREAMING NOW: Taste in Translation
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
2hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: