French cheesecake

1. To make the crust, adjust an oven rack to the lower-middle position and heat the oven to 165C.
Brush the bottom and sides of a 22-24 cm springform pan with 1/2 tablespoon of the melted butter, I've also line the bottom with baking paper. In a medium bowl combine the graham cracker crumbs and melted butter. Toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to the springform pan and use the bottom of a ramekin to firmly press the crumbs evenly into the pan bottom. Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while preparing the filling.

2. Set the oven to 180C.
Separate 4 eggs. Keep the yolks and the whites. Put the sugar and cream cheese into the bowl of your mixer. Beat them together until smooth. Scrape down the sides of your bowl. Add the sour cream, heavy cream, and vanilla. Beat until well combined. Toss in the egg yolks. Beat together until smooth, creamy, and glossy.
Scrape the mixture out into a large, clean mixing bowl. Put the egg whites into the (washed and dried) bowl of your mixer. Beat on high for a few minutes, until the egg whites fluff up, turn opaque, and hold a stiff peak. Take a scoop of the beaten egg whites and plop it into the cream cheese filling. With a spatula, fold the mixture to gently incorporate the egg whites into the cream cheese. Add the rest of the egg whites to the bowl.
When the egg whites are completely incorporated, the mixture will be light, fluffy, and look kind of…well…a little fizzy.
Pour the finished cheesecake filling into your prepared pan.
Pop the cheesecake into your preheated oven.
Bake at 180C for 45-55 minutes (odvisno kako visoka je torta). The cheesecake is done when it has a nice brown top and feels firm in the center when pressed with a finger. (Even when it feels firm, the cheesecake will be ever-so-slightly jiggly when you take it out of the oven. That’s just fine.)