ranger

quite honestly, i appreciate the concern. i am sincerely sorry about the wait. and this cheesecake does stand on its own, put the topping is really good. it's a little more substantial than most i have had.

here's the goods

special equipment:
springform pan

INGREDIENTS:

crust:
1 1/3 cup crushed graham crackers (about one pack froma box)
1/4 cup melted butter
2 tbsp sugar

filling:
4 eggs, separated, hold whites and yolks
1/2 cup butter
2 (8 oz.) pkg. cream cheese

1 cup sugar
1 tbsp cornstarch
1 tsp baking powder
1 tbsp lemon juice

topping:
8 oz sour cream
2 tbsp sugar
1 tsp vanilla extract

preheat oven to 325. for the crust mix together melted butter, sugar and crushed crackers (crackers should be crushed very fine, easiest to put crackers in ziploc bag and then crush).

put mixture into un-greased spingform pan, spread to edges and compact as much as possible with a rubber scraper until flat.

place in oven for 10 min, remove and cool.

place softened butter and cream cheese into mixer with the 4 egg yolks and cream until smooth.

add all remaining ingredients except egg whites, scraping bowl often.

while mixing, beat egg whites unti frothy and soft peaks form (soft peaks- when you take the beater out of the whites it will stretch up and then fall over. looks like a dairy queen cone top)

after all other ingredients are mixed, fold in egg whites until mixed evenly.

put filling into springform pan on top of crust, spread to edges until level, place in oven for 60-80 minutes.

while cheesecake is cooking, mix all topping ingredients together in a small bowl. and hold in fridge.

when the cheesecake is done it should look a light brown color and have risen until cracks open along the top. to make sure it is done insert knife into center and remove. if knife is clean then its done. remove from oven and cool.

after cooling the cheesecake will fall, leaving a higher section around the outside of the pan. fill the fallen area with topping, then refridgerate until topping sets.

to serve, run a knife around the pan to free sides, and remove the pan piece. dip a long, thin knife into very hot water and cut. add any toppings you want.

variations:
for added ingredients, like oreos, crush to desirable size, coat with flour and add into filling after egg whites.

if you want a creamier cheesecake add the topping ingredients into the filling and cook like that.

any questions? i promise i will check back. often.

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there are three ways to do things: the right way, the wrong way, and my way, which is the wrong way faster.