Carol Fowler’s Cheesecake

Submitted by Chris Fowler
Originally in the 2005 cookbook


1/4 cup melted butter
1 cup graham cracker crumbs (16 large crackers


1 tsp cream of tarter
6 eggs, separated
3 tbsp sugar
1 1/2 cup sugar
19 ounces softened cream cheese
3 tbsp flour
1/2 tsp salt
1 pint sour cream
1 tsp vanilla


  1. Heat oven to 325 degrees F.
  2. Butter a 9 inch springform pan.
  3. Mix crust and press into pan.
  4. Mix in a bowl cream of tarter and egg whites and beat until foamy.
  5. Gradually add 3 tbsp sugar and beat until stiff. Set aside.
  6. Beat cream cheese until soft, mix 1½ cups sugar, flour, salt and gradually beat into cheese.
  7. Add yolks, 1 at a time, beating well between.
  8. Add sour cream and vanilla and mix well. Fold in egg white mixture thoroughly and pour into pan.
  9. Bake for 1 1/4hours or until springs back when lightly touched.
  10. Turn off heat and open door for 10 minutes (or leave in oven until cools).
  11. Chill 24 hours until serving.

Note: All ingredients should be at room temperature before starting.

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