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Philadelphia cream cheese sour cream cream of tartar vanilla sugar graham cracker crumbs eggs baking soda salt butter
Viewed: 78 - Published at: 7 years agoIngredients
- 19 oz. Philadelphia cream cheese, softened
- 1 pt. sour cream
- 1 tsp. cream of tartar
- 1 tsp. vanilla
- 3 c. sugar
- 1 1/4 c. graham cracker crumbs
- 6 eggs, separated
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3 Tbsp. butter, melted
Method
- Combine 1 cup graham cracker crumbs with 3 tablespoons melted butter.
- Press in bottom of 9-inch spring-form pan.
- Refrigerate. Set aside remaining 1/4 cup of graham cracker crumbs.
- Preheat oven to 325°.
- Separate eggs, keeping egg yolks whole.
- Set yolks aside. Add 1 teaspoon cream of tartar to egg whites, beat until foamy; set aside.
- Beat cream cheese until smooth.
- Gradually add 3 cups sugar while beating.
- Add baking soda and salt; mix well.
- Add sour cream; mix well.
- Add vanilla; mix.
- Add egg yolks one at a time, mixing thoroughly after each one.
- Add egg whites; mix thoroughly. Pour mixture into refrigerated spring-form pan.
- Sprinkle remaining 1/4 cup graham cracker crumbs on top of mixture.
- Bake at 325° for 1 hour and 15 minutes.
- Increase to 350° until cake is firm.
- Turn oven off and crack door.
- Let cake cool in oven.
- When cool, undo spring-form pan and serve plain or with topping.
