I tried a new cheesecake and it came out beautifully. The water bath worked amazingly.
Beating the egg whites separately insures a very light texture. The next time I make
this, I want to add a thin layer of whipped cream on top and then top that with sliced
strawberries. If I do that I may substitute chocolate wafer crumbs in my crust.
for the crust:
- 2 cup graham cracker crumbs
- 2 tablespoons sugar
- 6 tablespoons melted butter (I used salted)
- 1/2 teaspoon cinnamon (optional)
Chocolate cookie crumb crust
- 3 cups Oreo cookie crumbs (don’t use the crème filling) (use food processor to make crumbs
- 7 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
I did not pre-bake this crust; I put it in the freezer for about 20 min. prior to putting the filling in.
for the filling:
3 8 oz. blocks of Philadelphia brand cream cheese, at room temperature. (for a 10 in. springform,
I used 4 blocks of cream cheese (1 was neuf.)
1 pint whole fat sour cream (I like Daisy brand as it has nothing artificial in it)
5 extra large eggs (separated)
1 1/3 cups sugar
pinch of kosher salt
1 tablespoos fresh lemon juice (I use either fresh or Minute Maid frozen concentrate)
1/4 teaspoon pure vanilla extract
make the crust: Preheat the oven to 325 degrees.
Put graham cracker crumbs in a mixing bowl. Melt butter in bowl in microwave. Add it to bowl with
crumbs, add the sugar and cinnamon, and mix. Grease a 9 inch springform and
then press the crumbs mostly on the bottom and a little up the sides of the pan. Bake
at 325 degrees for about 8 minutes. Let cool on counter.
make the filling:
Separate eggs and set aside. In large bowl of mixer using the paddle attachment, mix the
cream cheese till smooth and a little fluffy. Add the sugar and mix well. Add the yolks and
mix just till smooth. Add lemon juice and vanilla, blend a few seconds. Add pinch of salt.
Add the sour cream,and mix on very low speed or even by hand till blended. In a second
bowl, whip the egg whites with whisk attachment till stiff
peaks form. Fold egg whites into batter gently. Pour batter into crust lined pan and smooth top
Change: instead of wrapping pan in foil and baking in water bath, I did something
much easier that had equally good result. Place roasting pan filled 2/3 to the top
with water. Place this pan on a rack just below the rack you’ll be baking
cheesecake on. The steam has same effect as water bath.
Bake in middle of oven at 325 degrees for 1 hour and 10 min. Turn oven off and open door
slightly, keeping it open with a wooden spoon. Let sit in oven for a few hours until the cake
is almost totally cool. Let sit out on the counter for another hour or so. Then cover with plastic
wrap and refrigerate until ready to serve.
I recommend making this at least 1 day in advance.
Note: I’d like to try whipping up about a half pint of whipped cream with some sugar and
spreading it on top, then topping with some thinly sliced strawberries the next time.
Or just slice up some fresh strawberries or a mixture of berries and serve on the side.
Raspberry Swirl Variation : Tried on Mother’s Day 2014 with excellent results
For the raspberry sauce:
- 2 1/2 teaspoons cornstarch
- 3 tablespoons sugar
- 1/3 cup water
- 12 ounces frozen raspberries, thawed
In a small saucepan, combine the cornstarch, sugar and water. Add the raspberries
and cook over medium heat. Stir constantly until the mixture boils. Once boiling, cook
and stir for one additional minute. Strain the sauce through a fine mesh sieve placed
over a bowl to remove seeds. Cool to room temperature or chill in refrigerator.
Pour half of batter in crust. Put little baby spoons of the sauce all over the batter.
Then take a wooden skewer and swirl the sauce through,being careful not to touch
crust when you do this.
Then pour rest of batter on top and repeat with raspberry sauce in baby spoons over
top; then swirl through.