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Source: Campbell's Recipes
Tagged With: 8 servings
Favorite Cheesecake
This classic, creamy cheesecake is made with a graham cracker crust. For variation, try a chocolate wafer or gingersnap crust. Anyway you cut it, it's irresistible!
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Serves: 8 servings
Prep Time: 15 minutes
Cook Time: 1 1/2 hours
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1 1/4 cups graham cracker crumbs
1/4 cup unsalted butter, melted
1 1/4 cups sugar
4 eggs separated, at room temperature
1 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 packages (8 ounces each) cream cheese, softened
24 to 32 walnuts halves

Stir the graham cracker crumbs, butter and 1/4 cup sugar in a small bowl with a fork.
Butter a 9-inch springform pan and press the crumb mixture over the bottom and 1 inch up the sides of the pan. Wrap the bottom of the pan with a double layer of aluminum foil to prevent leaking during baking. Chill the pan while the filling is prepared.
Heat the oven to 325°F.
Beat the egg yolks in a large bowl with an electric mixer on medium speed until thick and lemon colored. Add the sour cream, flour, vanilla and 3/4 cup sugar and beat until smooth. Add the cream cheese and beat just until the mixture is smooth. Do not overbeat.
Beat the egg whites in a clean large bowl with clean beaters, until soft peaks form. Slowly add the remaining sugar and beat until stiff peaks form. Fold the egg whites into the cream cheese mixture.
Pour the batter into the prepared pan. Set the pan in a larger pan and add enough water to come 1-inch up the side of the pan.
Bake for 1 hour or until the top is golden brown and the center of the cheesecake does not jiggle. Turn off the oven and let the cheescake cool in the oven for 50 to 60 minutes. Remove the cheesecake from the waterbath and let it cool completely on a wire rack.
Cover the pan and refrigerate for 8 hours or overnight. Remove the sides of the springform pan and garnish the cake with walnut halves before serving.

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