Cheese Cake make ahead and freeze for Thanksgiving

This is from Vincent Price’s Cookbook, now out of print, but a fabulous recipe book. This cheese cake is unusually light, not dense or heavy. I make this every Thanksgiving, it freezes well so I make this ahead of time. This can be made up to a month ahead and kept in the freezer.

I doubled Vincent Price’s recipe so I used a 12 inch spring form cake pan instead of an 8 inch pan. Using a 12 inch spring form cake pan, grease the inside of the pan with 2 tablespoons butter and then coat the butter with graham cracker crumbs. Coat the sides first by turning the pan on its side, and shake the pan so the crumbs can stick, keep turning the pan and adding more crumbs as needed. When the sides are well coated, shake a light coating of crumbs onto the bottom of the pan. Put spring form cake pan in freezer for at least 30 minutes.
If you want to make this recipe with an 8 inch cake pan, cut the ingredient amounts in half.

Ingredients

2 tablespoons butter
1/2 cup graham cracker crumbs
24 oz cream cheese
1 1/2 cups sugar
8 egg yolks
4 tablespoons flour
3 teaspoons vanilla
1 teaspoon salt
4 cups cream

Directions

Preheat oven to 300 degrees Fahrenheit
Put 24 oz cream cheese in a large bowl and let it come to room temperature.

Pour 4 cups heavy cream in a saucepan and heat over low heat, not allowing the cream to boil.

In a separate bowl, separate 8 egg yolks and the egg white.
To the cream cheese and egg yolks, add 1 1/2 cups sugar, 4 tablespoon flour, 3 teaspoons vanilla and 1 teaspoon salt. Beat thoroughly until with an electric mixer until mixture is smooth and creamy.

Turn speed to lowest and gradually pour in 4 cups scalded cream

Beat the egg whites until stiff but not dry.
Add to cream cheese mixture and fold the egg whites in lightly.

Pour mixture into prepared spring form cake pan, then set pan in a shallow pan containing 1 inch of hot water.
Bake in the oven for 1 1/2 hours.
Refrigerate at least 6 hours before serving.
Also freezes well.