Mom's Cheesecake With Sour Cream Topping

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“The sour cream topping nicely balances the richness of this cheesecake. Beaten egg whites give it a slightly lighter texture. Lower-fat Neufchatel cream cheese works well. Increase preparation time if making your own crust.”
READY IN:
45mins
SERVES:
8
YIELD:
1 9 inch pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300 degrees.
  2. Bake crust for 5 minutes, then chill in refrigerator while making filling.
  3. Beat egg whites until stiff, set aside.
  4. Blend together cream cheese, sugar and vanilla. Add egg yolks and lemon juice, blend thoroughly. Fold in beaten egg whites. Spread filling over cooled crust.
  5. Bake at 300 degrees for 30 minutes.
  6. Hand-stir the three topping ingredients, spread over baked pie.
  7. Serve chilled.

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