Serves: 8
Total Calories: 605
Preheat oven to 375°F.
Cream the cream cheese and sugar. Beat in egg yolks and vanilla.
In a separate bowl, beat egg whites until stiff. Fold egg whites into cheese mixture and pour into crust. Bake 40 minutes. Cool slightly.
In a medium bowl, mix together sour cream, sugar and vanilla. Pour mixture over slightly cooled cheesecake. Return to oven and bake for 10 more minutes.
Refrigerate for several hours or overnight. When completely cooled, top with strawberry jam or fresh strawberries.
*The Cookie Crumb Crust, Chocolate Cake Crust, or Best Gluten Free Piecrust all work really well with this recipe.
This Cheesecake recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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