The Ultimate Cheesecake

The Ultimate Cheesecake IMAGE Author: Canadian Living Credits: The Ultimate Cheesecake IMAGE

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


  • 2 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • 1/3 cup butter melted
  • 1 egg white
  • 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


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.

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


  • 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