Sour Cream Cheesecake
A fluffy cheesecake with beaten egg whites and sour cream. This version has a crust made of biscotti.
Servings 12
Ingredients
Biscotti Crust
- ½ pound store bought or homemade biscotti
- 3 tablespoons sugar
- 5 tablespoons unsalted butter melted
- 1 pinch salt
Cheesecake
- 1 pound cream cheese at room temperature and softened
- ½ cup sugar
- 3 large eggs, separated at room temperature
- 1 pint sour cream, divided use at room temperature
- 1 ½ teaspoons vanilla (1 teaspoon goes in batter, ½ in topping)
- 1 tablespoons sugar
Instructions
- Preheat oven to 350. Grease a 9 inch springform pan.
- In a food processor, crush the biscotti into crumbs. You should get a little over 1 ½ cups. I went by weight and used 8 oz/half pound.
- Add the sugar, melted butter and salt and pulse to mix. Empty into prepared cheesecake pan and press over bottom and just slightly up the sides.
- Set crust on a rimmed baking sheet and bake for 10 minutes.
- In a large mixing bowl, using an electric mixer, beat the cream cheese and sugar until smooth. add the egg yolks one at a time and beat on medium speed until blended. Still on medium speed or by hand if you prefer, fold in HALF the sour cream and 1 teaspoon of the vanilla.
- In another bowl, beat the egg whites until stiff peaks just start to form. Fold the beaten egg whites into the cheesecake batter.
- Scrape the batter into the pan over the baked biscotti crust and bake for 30 minutes.
- While the cheesecake is baking, stir together the remaining 8 oz of sour cream with the remaining ½ teaspoon of vanilla and the tablespoon of sugar.
- After the cheesecake has baked for 30 minutes, remove from the oven and quickly spread the sour cream/sugar mixture over the top. Return to the oven. Turn off the oven and let the cheesecake sit in the off oven for 2 hours.
- Chill for several hours or overnight, then remove springform side and serve. Can be frozen.