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.



Original recipe yields 10 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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

  • 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.

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

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

  • 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.

  • 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.

Cook's Note:

Coat the bottom of the baking pan with finely chopped walnuts or almond slices instead of using a graham cracker crust if preferred.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

587 calories; 39 g total fat; 94 mg cholesterol; 388 mg sodium. 52 g carbohydrates; 9.4 g protein; Full Nutrition