Sour Cream & Philly Cheesecake

  • Prep Time: 25 mins
  • Total Time: 3 hrs 25 mins
  • Servings: 6
  • About This Recipe

    “I was given this recipe by a chef and It really is easy to make.”



  • 2cupsgraham cracker crumbs
  • 1/4 cupsugar
  • 1/2 cupmelted butter
  • Filling

  • 2 (8ounce) packages cream cheese, at room temperature
  • 1cupsugar
  • 5eggs, seperated
  • 1teaspoonvanilla( or a dash more)
  • 1tablespoonflour
  • 1teaspoonlemon juice
  • 1pintsour cream
  • Directions

  • Mix crust ingredients thourghly and put on bottom and sides of a 10″ spring form pan.
  • Mix together the cream cheese& sugar until very light and fluffy Then add the egg*YOLKS* Vanilla, lemon juice, and flour.
  • Then beat in the sour creme.
  • Beat the egg WHITES until stiff and fold them into mixture above.
  • BAKING INSTRUCTIONS- Pre-heat oven to 300 degrees- First hour- Place cake in oven and bake for one hour Second hour- Turn off oven& let cake sit in oven with the door closed.
  • third hour- open door of oven and let the cake rest.
  • After 3rd hour move to frig- Cake is best made the day before use, given enough time to chill and harden sufficently.
  • Reviews

  • “Very good version. I had a recipe like this years ago, but sadly lost it. Thanks for the gooood memories!!!! Toni”