Mrs Tolman’s Cheesecake

Ingredients:

• 1.35 kg cream cheese
• 6 eggs, separated (room temperature)
• 300g castor sugar
• 1 vanilla bean, split and scraped
• 1 Tbs vanilla extract
• 450g sour cream
• Pinch salt
• Spring form mould, prepared with graham cracker crust, chilled

Topping:

Ingredients:

• 450g sour cream
• 50g sugar

Method: 

1. Whip cream cheese and 250g of sugar.
2. Add 6 egg yolks, vanilla seeds, vanilla extract, salt and 450g sour cream.
3. Thoroughly whip, scrap bowl.
4. Whip egg whites and 50g of the sugar, fold whites into cheese mixture and GENTLY pour into prepared pan.
5. Wrap the bottom of mould pan with foil and place in a water bath.
6. Bake for 1 hour at 180 degrees.
7. Turn off heat and allow to remain in oven for 1 hour.
8. Remove, cool on rack and refrigerate for 12 hours.
9. To finish, pre-heat oven to 90 degrees, mix together the 450g sour cream, with 50g sugar for the topping.
10. Top chilled cheesecake with the mixture.
11. Bake for 20 minutes.
12. Chill for 24 hours and serve.