Mimi's Cheesecake Torte

Beaten egg whites give this cheesecake torte a light and airy texture, and its unique sour cream topping gives it great tangy flavor.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 587 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 (9 inch) prepared graham cracker crust
• 3 (8 ounce) packages cream cheese, softened
• 1 pint sour cream
• 5 egg whites
• 2 tablespoons white sugar, or more to taste
• 0.5 teaspoon vanilla extract
• 1.5 cups white sugar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Beat cream cheese in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes.

Step 3

Beat egg whites in a separate bowl on high speed until stiff peaks form, 3 to 5 minutes. Blend in 1 1/2 cups sugar. Fold egg whites into cream cheese, and stir in 1 teaspoon vanilla extract. Pour cream cheese filling into crust.

Step 4

Bake in the preheated oven until filling is set, about 20 minutes. Remove from oven; set aside.

Step 5

Increase oven temperature to 475 degrees F (246 degrees C).

Step 6

Combine sour cream, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a large bowl. Spread evenly on top of the filling.

Step 7

Bake in the preheated oven until golden, about 5 minutes. Remove from oven and cool to room temperature, about 45 minutes. Cover with plastic wrap and chill in the refrigerator until firm, at least 2 hours.