SKY-HIGH CREAMY CHEESECAKE

Our best cheesecake features a high-rising, super-light, velvety filling, a crack-free top and a
crisp graham crust—all without the hassle of a water bath. It is so good on its own, but add
Sour Cherry Topping (below) or serve with fresh seasonal fruit if you like.

HANDS-ON TIME
25 minutes
TOTAL TIME
11½ hours
MAKES
16 servings

INGREDIENTS:

CRUST:

• 2 cups graham cracker crumbs
• ½ cup granulated sugar
• ¼ cup butter, melted
• 1 egg white

FILLING:

• 3 pkg (each 250 g) cream cheese, softened
• 1¼ cups granulated sugar
• 4 eggs
• 4 tsp lemon juice
• 2 tsp vanilla
• pinch salt
• 4 cups sour cream

DIRECTIONS:

CRUST:

1. In a bowl, stir together graham crumbs, sugar, and butter until well moistened.
2. Press the mixture into the bottom and 1½ inches (4 cm) up the side of a greased 10-inch (3 L) springform pan.
3. Bake in a 325°F (160°C) oven until firm, about 12 minutes. Let cool completely.
4. Whisk egg white with 2 tsp water until foamy; drizzle over crust.
5. Using a pastry brush, dab and swirl egg mixture to lightly coat crust.
6. Bake in a 325°F (160°C) oven until crust appears dry, 7 minutes. Let cool completely.

FILLING:

1. While crust is cooling, in a large bowl, beat cream cheese until fluffy.
2. Gradually beat in sugar and continue to beat, scraping down the side of the bowl twice, until smooth and light.
3. On low speed, beat in eggs, 1 at a time and scraping down the side of the bowl often, just until combined.
4. Stir in lemon juice, vanilla, and salt.
5. Stir in sour cream, making 2 additions, until smooth.
6. Pour over crust, smoothing the top.
7. Bake in a 275°F (140°C) oven until the surface is no longer shiny and the edge is set yet the center still jiggles slightly, about 1¾ hours.
8. Turn off the oven; let cheesecake cool in the oven for 1 hour.
9. Transfer the pan to a rack; run a paring knife around the edge of the cheesecake.
10. Let cool completely. Refrigerate until chilled, about 6 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)

NUTRITIONAL INFORMATION, PER SERVING:

• about 458 cal, 10 g pro, 30 g total fat (16 g sat. fat), 40 g carb, trace fibre, 127 mg chol, 322 mg sodium, 227 mg potassium.
• % RDI: 13% calcium, 7% iron, 29% vit A, 2% vit C, 11% folate.

SOUR CHERRY TOPPING:

1. In a saucepan, combine 3 cups pitted sour cherries, ⅓ cup granulated sugar, and 3 tbsp water.
2. Cook over medium heat, stirring often, until cherries are very tender, about 15 minutes.
3. Stir 1 tbsp cornstarch with 1 tbsp water. Whisk into cherry mixture.
4. Cook, stirring, until thickened, about 1 minute.
5. Remove from heat; stir in 2 tsp each grated lemon zest and lemon juice. Let cool completely. (Make-ahead: Cover and refrigerate for up to 2 days.)
6. Makes 1 cup

TIP FROM THE TEST KITCHEN:

• Use an oven thermometer to ensure your oven is properly calibrated. Even a small 25-degree fluctuation can cause the cheesecake to puff up and develop surface cracks.