“I send out a big thank you to Stan Wishnafski for this recipe. He was a retired pastry chef, and we attended the same church for several years. I remember that he would often bring entire cheesecakes to church, to give to people as a way to say "thank you." I called it the cheesecake ministry! Stan said, "One of the more unusual characteristics cheesecake is the ripening process; it should be made at least 24 hours in advance. The dramatic difference between cured and uncured cake is hard to believe. It seems to increase in quality for at least 2 days, getting creamier while maturing." From my experience eating this, it's a lot like Costco cheesecake, rich and light at the same time, and not gummy like cheap cheesecakes.”
25hrs 20mins
1 cheesecake

Ingredients Nutrition


  1. Prepare pan: Mix graham cracker crumbs, 2 T sugar, cinnamon, and melted buttter.
  2. Line 8" or 8 1/2" springform pan with crumb mixture on bottom and insides of pan.
  3. Refrigerate until ready to fill.
  4. Whip egg whites til stiff and dry.
  5. With cream cheese at room temperature, beat until soft.
  6. Add 1 cup sugar and blend.
  7. Beat in egg yolks, one at a time.
  8. Blend in well: sour cream, flour, vanilla, and lemon extract.
  9. Fold in whipped egg whites.
  10. Pour mixture into prepared pan.
  11. Place cheesecake in a preheated oven (350 F) in shallow pan of hot water.
  12. Bake for one hour and 20 minutes.
  13. Turn off oven; leaving cake inside, allow it to cool off in the oven for 1-2 hours.
  14. Remove from oven and let stand.
  15. When at room temperature, refrigerate and let remain overnight.

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