Cindy's Cheese Cake
A light cheesecake of cream cheese folded with sweetened beaten egg whites in a Zwieback crumb pan, topped with vanilla sour cream and toasted almonds. Best made the day before.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family. The recipe is named for a member of our family.
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Cindy's cheesecake is lighter than most: the cream cheese is lightened with stiffly beaten egg whites and sugar instead of whole eggs, baked in a springform pan dusted with Zwieback crumbs.
A vanilla sour cream topping and shaved toasted almonds go on for a quick final bake in a hot oven. It is excellent made the day before.
Ingredients
Cake
- Butter, for the pan
- 2/3 cup Zwieback crumbs
- 3 (8 ounce) packages cream cheese, softened
- 4 egg whites
- 1 cup sugar
- 1 teaspoon vanilla
Topping
- 2 cups (1 pint) sour cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
- 1/2 cup shaved toasted almonds
Instructions
- Prepare the pan. Butter an 8-inch springform pan, 3 inches deep, and dust it with the Zwieback crumbs.
- Whites. Beat the egg whites until stiff and blend in the sugar.
- Combine. Combine with the cream cheese and add the vanilla.
- Bake. Pour into the pan and bake at 350°F for 25 minutes.
- Topping. Mix the sour cream, sugar and vanilla. Spread over the cheesecake, sprinkle with the almonds and bake 5 minutes longer at 475°F.
- Chill. Chill at least 2 hours. Even better made the day before.
Tips
- Have the cream cheese very soft so it blends smoothly with the whites.
- Graham cracker crumbs can replace Zwieback.
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