Preparation is the hardest part of cheese cake.
You also need a spring form pan* for best results 9"
You can find them in the specialty store in the malls.
Lets get started.
Grease the pan 2" deep with 4 Tbsp. Margarine (softened) use your fingers,
Now press into the greased pan 1 ¼ cup Graham cracker crumbs, bottom ¼ " thick the balance around the sides,
now place in a hot oven and brown for about 5 minutes do not let it burn we want to dry out the moisture.
Warm ,until nice and soft.
3- 8oz pks. cream cheese, place in large bowl ,
now whip in
1/3 cup sugar
2 eggs and the whites of 2 eggs
2 Tbsp. Corn starch
1 cup sour cream
shot of vanilla
Whip all of this about 3 minutes until fluffy
Put the filling into the pan, all of it ,, should fill almost to the top..
NOW this is hard to explain in writing. Cheese cake needs to be baked low
And slow 300* in a water bath the pan needs to be baked in a pan of water yes,
The 9" pan needs to be baked in a 14" pan of water about ¾ " deep.
Let me explain the water make steam and makes the cake dense and it will rise
Straight up after the cake bakes 50 to 60 minutes (until center is set) it will settle back down as it cools. Now let it cool until it comes to room temp and unless you have a spring from pan you may not be able to get it out of the pan.
You can bake in smaller pans and the world will not end if you do not bake in a water bath, but it will not look as you may want. Also this cake is high in calories even if you
Use equal and low fat cheese so if you are on a low fat low sugar diet forget it !