Maxim's of New York CheesecakeCrust for 8-inch Cake 1/4 cup graham cracker crumbs 1 teaspoon granulated sugar 1 tablespoon butter, melted Crust for 9-inch Cake 3/4 cup graham cracker crumbs 2 tablespoons granulated sugar 2 tablespoons butter, melted Filling for 8-inch Cake 8 ounces cream cheese, softened 1/4 cup granulated sugar 1 egg yolk 2 teaspoons vanilla extract 1 egg white (at room temperature) 1/3 cup sour cream 2 tablespoons granulated sugar Filling for 9-inch Cake 1 1/2 pounds cream cheese, softened 3/4 cup granulated sugar 4 egg yolks 4 teaspoons vanilla extract 4 egg whites (at room temperature) 2 cups sour cream 1/3 cup granulated sugar Preheat oven to 325 degrees F for an 8-inch cake or to 350 degrees F for a 9-inch cake. In small bowl, combine crumbs, sugar and butter; blend well. Butter sides of spring-form pan. Press crumb mixture into bottom of pan. In a large bowl, beat cream cheese with an electric beater until light. Gradually add the sugar. Add egg yolks one at a time, beating well after each addition. Stir in 1/2 of the vanilla extract. Beat egg whites until stiff peaks form in a medium-size bowl. Very gently fold egg whites into cream cheese mixture. Pour mixture over crumbs. Bake until set and lightly browned on top. Bake an 8-inch cake for 30 to 35 minutes. Bake a 9-inch cake for 1 hour. Let cake cool on wire rack for 15 minutes. Turn oven up to 400 degrees F. Blend sour cream, and remaining sugar and the remaining vanilla extract in a medium-size bowl. Gently spread over top of cheesecake and bake until set, 5 to 7 minutes for an 8-inch cake or 10 minutes for a 9-inch cake. Cool to room temperature on wire rack. Chill at least 4 hours in the refrigerator. |