Stan's Cheesecake
"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."
- Ready In:
- 25hrs 20mins
- Ingredients:
- 11
- Yields:
-
1 cheesecake
- Serves:
- 12
ingredients
- 3 (8 ounce) packages cream cheese
- 1 cup sugar
- 6 eggs, separated
- 1 pint sour cream
- 1⁄4 cup white flour
- 1 tablespoon vanilla extract
- 1 tablespoon lemon extract
- 1 1⁄2 cups graham cracker crumbs
- 2 tablespoons sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup unsalted butter, melted
directions
- Prepare pan: Mix graham cracker crumbs, 2 T sugar, cinnamon, and melted buttter.
- Line 8" or 8 1/2" springform pan with crumb mixture on bottom and insides of pan.
- Refrigerate until ready to fill.
- Whip egg whites til stiff and dry.
- With cream cheese at room temperature, beat until soft.
- Add 1 cup sugar and blend.
- Beat in egg yolks, one at a time.
- Blend in well: sour cream, flour, vanilla, and lemon extract.
- Fold in whipped egg whites.
- Pour mixture into prepared pan.
- Place cheesecake in a preheated oven (350 F) in shallow pan of hot water.
- Bake for one hour and 20 minutes.
- Turn off oven; leaving cake inside, allow it to cool off in the oven for 1-2 hours.
- Remove from oven and let stand.
- When at room temperature, refrigerate and let remain overnight.
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Reviews
-
I have used this recipe before and it came out perfect the first time. I love it and so does my hubby. thanks so much!!!! well worth the time it takes!!!
RECIPE SUBMITTED BY
Kelly Vaughn
United States
My favorite cookbook is Sunset's 1977 Book of Breads. I LOVE to knit. I also enjoy baking much more than I enjoy cooking... perhaps because I can bake a batch of cookies and we can eat them for an entire week, whereas I can cook dinner every night, and it seems to be a chore that never really gets completed.
