Ingredients
- Crust
- 2 cups flour
- 1/2 Cup sugar
- 1/4 pound unsalted butter
- 1 egg
- Cheese Filling
- 3 large pkgs. Philadelphia Cream cheese ( 8 oz size)
- 8 ounces sour cream
- 4 egg yolks
- 1 egg yolk in a cup to paint top of cheese filling
- 5 egg whites
- 1 teaspoon vanilla extract
- 250 grams sugar ( 1 cup )
- 1 pkg. (3 oz.) Jell-O Cook and serve vanilla pudding mix
Preparation
Step 1
You can use a bowl but the way I do it is place flour and sugar on counter. Make a well in the center and add the egg and soft butter. Knead until it is well mixed. Form a ball and let it rest about 1/2 hour in the refrigerator. Prepare a 9 1/2 inch spring form cake pan. I spray Pam on the bottom only. Roll out the dough to about 2 inches larger than the pan. Cut a circle the size of the bottom and place in pan. Re-roll the remainder of the dough and make strips to form the sides, press everything together to make sure you have no holes in crust. Dock with a fork (poke holes in crust) and bake about ten minutes at 350 degrees. You are only setting the crust so it will not be soggy when it is finished.
Preheat oven to 400 degrees. Place cream cheese, sour cream, and egg yolks in a large bowl and mix well with a mixer. Add sugar, vanilla, and pudding mix (uncooked) mix again. Beat egg whites until you have stiff peaks. Fold into cheese mixture and pour into pan with crust. Beat one egg yolk with 1/2 teaspoon water and paint top of cheese cake. Place in oven and turn oven to 350 degrees and bake for one hour. Touch center to see if it is firm. Remove from oven and place on a wire rack to cool. It will go back down to the size of the pan. Turn upside down on the wire rack and allow to cool more. To remove from pan, run a knife around edge and remove the spring side. Slide the cake bottom onto large plate and allow to cool completely