Since it's almost Shavous, I will share my recipe for what I consider to be the best cheesecake ever. This is definitely a purists' cheesecake; there are no raspberries, chocolate or nuts in it. Any extra additions would only take away from its excellent flavor and texture. If you must, add some canned cherry pie filling to the top of each slice, that's pretty good too. It's a big cheesecake and will serve a crowd.
I'm not much for bragging but this really is fabulous. Try it, I dare you, you'll throw your old recipe away and never look back.
Hardware: Springform Pan, electric beaters, rubber spatula, 2 mixing bowls (one large)
First, The Crust
1 1/2 cups crushed graham crackers
3 tbs sugar
1/2 tsp cinnamon
1/4 cup melted butter or margarine
Directions: Mix all ingredients together and press into bottom of springform pan. If there is enough you can bring some of the mixture up the sides of the pan a bit as well.
And now, The Cheesecake
3 packages of cream cheese (not the kind in the tub, not whipped, not flavored and not low fat. This is a once a year thing, do it right.)
1 1/2 cups sugar
6 eggs SEPARATED!
1 pint sour cream (yes full fat, trust me)
1/3 cup flour
2 tsp vanilla
2 tsp lemon juice
Allow cream cheese to soften on the counter for an hour or so.
Preheat the over to 300 degrees.
Whip up the egg whites until stiff peaks form and set aside.
Mix all the other ingredients together well.
Carefully fold in the egg whites and pour into the springform pan over the crust.
Bake at 300 degrees in the middle of the oven for 1 1/4 hours or until the top is browned and cracking a bit (try not to open the oven during baking if at all possible).
VERY IMPORTANT: Turn off the oven and leave cake inside to rest for at least another hour after baking.
Store in refridgerate when cool.
Cheats: If you don't have a springform pan and don't want to bother with the crust you can buy three ready make graham cracker crusts and pour in the cheesecake mixture and bake. Your baking time will be a bit shorter but be sure to leave it in the oven for the full hour after baking.