Engagement Cheesecake
Submitted by Nicki
Classic New York cheesecake with graham cracker crust and egg whites. Creamy engagement cheesecake baked for 3 hours with special cooling method.
YIELD
12 servingsPREP
25 minCOOK
3 hrsREADY
3 hrsThis is the cheesecake recipe passed down through generations of New York families, with its signature creamy texture and marathon baking time.
Cream cheese and sour cream whip together with egg yolks for richness, then folded egg whites add impossible lightness. The whole thing bakes low for an hour, then sits in the closed oven for two more hours as it slowly cools.
The result? A tall, creamy cheesecake that may crack on top (that’s your cue to add strawberries).
Pro Tips
- Beat egg whites to stiff peaks for maximum lift
- Fold whites in gently to keep the batter airy
- Don’t open the oven door during the 3-hour process
- Cracks are normal; top with fruit or leave it rustic
Ingredients
Directions
Crush the graham crackers and mix with the butter.
Press into the bottom of a springform pan.
Blend the sour cream and cream cheese well and add the egg yolks (which have been beaten first) and the other ingredients.
Whip egg whites until stiff and fold cheese and yolk mixture in carefully.
Make sure it is all incorporated.
Pour onto crust and bake at 350℉ (180℃) for one hour.
Then leave door closed for one hour; and then oven door ajar for last hour (3 in all).
Cake is creamy and smooth and may crack a bit on top.
Good reason to make a strawberry topping.
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