Mimi's Cheesecake Torte

Mimi's Cheesecake Torte

Belle

"Mimi gave this recipe to my mother, who then gave it to me. This is my Papa's cake of choice for his birthday. A sour cream topping makes this cheesecake unique. Garnish with almonds if you like."
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Ingredients

3 h 30 m servings 587 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 39 g
  • 60%
  • Carbs:
  • 52g
  • 17%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat cream cheese in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes.
  3. Beat egg whites in a separate bowl on high speed until stiff peaks form, 3 to 5 minutes. Blend in 1 1/2 cups sugar. Fold egg whites into cream cheese, and stir in 1 teaspoon vanilla extract. Pour cream cheese filling into crust.
  4. Bake in the preheated oven until filling is set, about 20 minutes. Remove from oven; set aside.
  5. Increase oven temperature to 475 degrees F (246 degrees C).
  6. Combine sour cream, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a large bowl. Spread evenly on top of the filling.
  7. Bake in the preheated oven until golden, about 5 minutes. Remove from oven and cool to room temperature, about 45 minutes. Cover with plastic wrap and chill in the refrigerator until firm, at least 2 hours.

Footnotes

  • Cook's Note:
  • Coat the bottom of the baking pan with finely chopped walnuts or almond slices instead of using a graham cracker crust if preferred.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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