Supreme Cheese Cake
A rich and creamy cheesecake with a graham cracker crust, featuring smooth cream cheese, whipped egg whites, and a tangy sour cream topping, perfect for special occasions.
Ingredients
Instructions
- Whip the egg whites and vanilla until stiff peaks form.
- Add sugar and cream cheese to the whipped egg whites and mix until smooth.
- Prepare a graham cracker crust and press it into a baking pan.
- Pour the cream cheese mixture into the crust.
- Bake in a preheated oven at 350°F (175°C) for 25 minutes.
Tips & Substitutions
For a lighter texture, ensure your cream cheese is at room temperature before mixing. You can substitute the egg whites with a store-bought egg substitute if desired. If you want to add flavor, consider mixing in lemon zest or a fruit puree. For a gluten-free option, use a gluten-free graham cracker alternative.
Serving Suggestions
Serve chilled, topped with fresh fruit or a drizzle of chocolate sauce for added indulgence. This cheesecake pairs beautifully with Vanilla Pudding Cake for a delightful dessert spread. Consider serving it alongside a cup of coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To reheat, place slices in the microwave for about 15-20 seconds until just warm, but avoid overheating to prevent altering the texture. For longer storage, freeze slices wrapped tightly in plastic wrap for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Supreme Cheese Cake contains roughly 1432 calories, with 19g protein, 133g carbohydrates, and 77g fat. It is an excellent source of vitamin A (40% of the Daily Value), protein (39% of the Daily Value), and iron (34% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1352mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake in advance?
Yes, you can make this cheesecake a day or two in advance. Just be sure to let it cool completely before refrigerating. This allows the flavors to meld and develop, making it even more delicious when served.
What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream in this recipe. It adds a similar tangy flavor and creamy texture. You can also use a dairy-free yogurt alternative if you're looking for a non-dairy option.
How can I tell when the cheesecake is done?
The cheesecake is done when the edges are set but the center may still have a slight jiggle. It will firm up as it cools. Avoid overbaking to keep it creamy and prevent cracks on the surface.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).