RAISED CHEESECAKE

"Even if you don’t like cheesecake, you’ll make an exception for this version by Marion Cunningham. A buttery pastry crust is filled with cream cheese, sour cream and eggs, which puff into a light, airy cloud during baking."

FOR THE PASTRY:
1 cup all-purpose flour
1/2 cup butter, room temperature
1 egg yolk
2 tablespoons sugar
FOR THE FILLING:
2 packages (8 ounces each) cream cheese, room temperature
1 tablespoon all-purpose flour
1/2 cup sugar
4 eggs, separated
1/4 cup heavy (whipping) cream
1/4 cup sour cream
2 teaspoons vanilla
1/4 teaspoon salt

Preheat the oven to 400 degrees.

TO MAKE THE PASTRY:
Combine the flour and butter in a bowl. Using an electric mixer, beat until well blended. Add the egg yolk and sugar and beat until well blended.

Take apart a 9-inch springform pan with a removable bottom and press about half of the pastry into the bottom.

Bake for about 8 minutes. Let cool.

Attach the springform rim to the bottom of the pan, then press the remaining pastry all around the inside of the rim about halfway up. Don’t worry if it is not even.

Reduce the oven temperature to 350 degrees F.

TO MAKE THE FILLING:
Using an electric mixer, beat the cream cheese in a large bowl until soft. Add the flour and sugar and mix well. Add the egg yolks, whipping cream, sour cream and vanilla; beat well. (Don't worry if some very tiny bits of cream cheese remain. They will magically melt while the cheesecake bakes.) Set aside.

Combine the egg whites and 1/4 teaspoon salt in a bowl and beat to soft peaks. Fold the egg whites into the cheese mixture. Pour the filling into the pastry-lined pan.

Bake for about 45 minutes. Let cool.

Serve at room temperature. Refrigerate leftovers.

Makes 1 (9-inch) cheesecake, 10 servings
Source: The San Francisco Chronicle Cookbook Volume II