My husband and I met back in 2009 and after only a few weeks he asked me to come visit Atlanta where he grew up. I immediately panicked as I hate to fly, but I also knew that he was the one – my soulmate and I therefore decided to go.

Even thought we had only known each other for a few weeks we had both discovered a common passion: food! Another thing we had already discovered was our disagreements on the concept of cheese cake – he loved it, I hated it. He therefore invited me to The Cheesecake Factory on our first day in Atlanta. This day I realized the true potential of a great and delicious cheese cake. For those of you who don’t know, there two kinds of cheese cake: the baked one and the unbaked one with gelatin – in Denmark we most often get the unbaked one, so I really didn’t had anything to compare with.

Since that day I have loved all sorts of cheese cake and will try to upload as many different recipes as possible.

This recipe I got from my mother-in-law who baked it for the boys (my husband and his two younger brothers) when they were kids – and I must admit, it is delicious!

Ingredients (12 large servings)

6 oz. crackers, crushed

1/4 cup granulated sugar

1/2 tsp. cinnamon

1 stick butter

4 eggs, separated

2 cups sour cream

1 tsp. vanilla extract

1 cup granulated sugar

2 tbsp. flour

1/4 tsp. salt

1 pound cream cheese, room temperature (don’t use low-fat)

 

Combine the first four ingredients (crushed crackers, 1/4 cup sugar, cinnamon and melted butter). Press into a 9-inch springform pan and bake at 350 degrees fahrenheit for 10 minutes and let cool.

Beat egg whites and 1/4 cup sugar until stiff with soft peaks and set aside. Without washing the beater, beat egg yolks until light and thick and add sour cream and vanilla extract. When combined, beat in rest of the sugar, flour, salt and cream cheese. Mix well and make sure that the texture is smooth and fluffy. When the right texture is reached, fold in egg whites until just combined. Be careful that you only fold – not whisk, as whisking will ruin the fluffiness of the cake.

Pour the texture into the springform pan and bake at 350 degrees fahrenheit for 55-60 minutes or until a toothpick comes out clean. Cool down and refrigerate for at least 12 hours  before serving.

This cake was made for a 25th surprise birthday party. It it covered with whipped cream and jelly covered berries 🙂

 Bon Appétit!

Ingredients (12 large servings)

170 g crackers, crushed

0.6 dl granulated sugar

1/2 tsp. cinnamon

113 g butter

4 eggs, separated

5 dl sour cream

1 tsp. vanilla extract

2.5 dl granulated sugar

2 tbsp. flour

1/4 tsp. salt

450 g cream cheese, room temperature (don’t use low-fat)