Recipe: Cheesecake with Sour Cream Topping (using beaten egg whites)

Hello! Here's a recipe that's fits your description except there isn't any flour in the filling. I haven't tested this but it looks good! We'll keep looking and please let us know if you find your Mom's recipe in the meantime. - Happy baking, Betsy

CHEESECAKE WITH SOUR CREAM TOPPING

FOR THE CRUST:
1 1/2 cups graham cracker crumbs
4 tbsp. butter or margarine
2 tbsp. sugar

FOR THE FILLING:
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
3 tbsp. heavy (whipping) cream
1 tbsp. lemon juice (optional)
1 tsp. grated lemon zest
1 tsp. vanilla
2 eggs, separated

FOR THE TOPPING:
1 1/2 cups sour cream
3 tbsp. sugar
1 tsp. vanilla

TO PREPARE THE CRUST:
Combine graham cracker crumbs with butter and 2 tablespoons sugar. Press into bottom of 8-inch pie plate.

Bake at 300 degrees F for 5 minutes. Set on a rack to cool.

Increase oven temperature to 325 degrees F.

TO PREPARE THE FILLING:
Mix together cream cheese, 1/2 cup sugar, heavy cream, lemon juice, lemon peel, 1/2 teaspoon vanilla and cinnamon. Add egg yolks, one at a time and mix well; set aside.

Beat egg whites well and fold lightly into the cream cheese mixture. Pour in prepared crust.

Bake at 325 degrees F for one hour.

MEANWHILE, PREPARE THE TOPPING:
Beat sour cream, 1 1/2 tablespoons sugar and 1 teaspoon vanilla until smooth.

When cheesecake is done baking, cool slightly then spread the sour cream topping on top of the cheesecake. Return cake to oven for 10 minutes.

Cool cheesecake, then refrigerate for at least 6 hours before serving.

Makes 1 (8-inch) cheesecake
Source: Unknown