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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 30 |
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This recipe was given to me when I was 18, I worked in a grocery store and I saw this lady buy the ingridients, and asked her are you making a cheese cake?' and she said yes, if you want I will give you the recipe, it is very fast and easy to make. Read more . And so she did give me the recipe and she was right it is fast and easy and it taste like heaven!! The only thing is that this recipe makes 2 cheese cakes!! My kids love it, and when kids love it you know it has to be great!! Enjoy Ingredients:
3 pkgs of phyladelfia cream cheese ( at room temperature) |
1 cup of sugar |
4 egg whites |
1 tub of sour cream (500 ml) |
1 tsp of vanilla |
2 graham crakers ready to bake pie shells (you can find them at any grocery store ) you do not need to bake them first. |
Directions:
1. In a bowl with a mixer blend together the cheese and sugar
2. add the egg whites blending after each one
3. add the sour cream and vanilla
4. and mix until it looks smooth (no lumps)
5. pour half the mixture into one pie shell and the other half into the other and bake both in the oven at 350* for about 30 minutes or until you see a bit of brown on the edges.
6. Let cool and add garnish of your choice, like strawberry, cherry, or blueberry pie toppings. I tried it with Rasberry pie filling and it was the best because the tartness of the rasberry went well with the sweet ness of the cheese cake.
7. Refrigirate after it cools
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