The Ultimate Cheesecake

The Ultimate Cheesecake IMAGE Image by: The Ultimate Cheesecake IMAGE Author: Canadian Living

This cake is so divine on its own that we skipped the expected sweet topping, but you can also serve it with fresh or cooked fruit, or a drizzle of chocolate or caramel sauce. Use an oven thermometer to ensure that your oven is properly calibrated; even a 25-degree fluctuation can cause the cheesecake to puff up and develop surface cracks.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: April 2016

Ingredients

Crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • 1/3 cup butter melted
  • 1 egg whites
Filling:
  • 3 pkg (each 250 g) cream cheese softened
  • 1 1/4 cup granulated sugar
  • 4 eggs
  • 4 teaspoons lemon juice
  • 2 teaspoons vanilla
  • pinch salt
  • 4 cups sour cream

Method

Crust: In bowl, mix together graham crumbs, sugar and butter until well moistened. Press into bottom and 1-1/2 inches (4 cm) up side of lightly greased 10-inch (3 L) springform pan. Bake in 325°F (160°C) oven until firm, 12 to 15 minutes. Let cool completely.

Whisk egg white with 2 tsp water until foamy; drizzle over crust, swirling pan to coat bottom and side. If necessary, use pastry brush to spread egg white to cover crust. Bake in 325°F (160°C) oven until crust appears dry, 7 to 10 minutes. Let cool completely.





Filling:
While crust is cooling, in large bowl, beat cream cheese until fluffy; gradually beat in sugar and continue to beat, scraping down side of bowl twice, until smooth and light. On low speed, beat in eggs, 1 at a time and scraping down side of bowl often, just until combined. Stir in lemon juice, vanilla and salt; stir in sour cream in 2 additions until smooth. Pour over crust, smoothing top.

Bake in 275°F (140°C) oven until surface is no longer shiny and outer 2 inches (5 cm) of cheesecake appear set yet centre is still quite jiggly, 1-3/4 to 2 hours. Turn off oven; let cool in oven for 1 hour. Remove from oven; quickly run paring knife around edge of cheesecake. Let cool completely. Refrigerate until chilled, about 6 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)

Tip from The Test Kitchen: Gently swirling egg white over the baked crust may seem finicky, but it prevents the filling from turning the crust soggy. The result is a perfectly crisp yet pleasantly crumbly crust.

Nutritional facts per serving: about

  • Sodium 329 mg
  • Sugars 28 g
  • Protein 10 g
  • Calories 467.0
  • Total fat 31 g
  • Potassium 227 mg
  • Cholesterol 130 mg
  • Saturated fat 17 g
  • Total carbohydrate 40 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 30.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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The Ultimate Cheesecake

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