Mimi's Cheesecake Torte recipe

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Ingredients

3 (8 ounce) packages cream cheese, softened
5 egg whites
1 ½ cups white sugar
1 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1 pint sour cream
2 tablespoons white sugar, or more to taste
½ teaspoon vanilla extract

Nutrition Info

586.7 calories
carbohydrate: 52 g
cholesterol: 94.2 mg
fat: 39 g
fiber: 0.4 g
protein: 9.4 g
saturatedFat: 22 g
servingSize: -
sodium: 387.5 mg
sugar: 42 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Beat cream cheese in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes.

  3. Beat egg whites in a separate bowl on high speed until stiff peaks form, 3 to 5 minutes. Blend in 1 1/2 cups sugar. Fold egg whites into cream cheese, and stir in 1 teaspoon vanilla extract. Pour cream cheese filling into crust.

  4. Bake in the preheated oven until filling is set, about 20 minutes. Remove from oven, set aside.

  5. Increase oven temperature to 475 degrees F (246 degrees C).

  6. Combine sour cream, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a large bowl. Spread evenly on top of the filling.

  7. Bake in the preheated oven until golden, about 5 minutes. Remove from oven and cool to room temperature, about 45 minutes. Cover with plastic wrap and chill in the refrigerator until firm, at least 2 hours.

Recipe Yield

1 9-inch cheesecake

Recipe Note

Mimi gave this recipe to my mother, who then gave it to me. This is my Papa's cake of choice for his birthday. A sour cream topping makes this cheesecake unique. Garnish with almonds if you like.

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