Lightest Creamiest Cheesecake | Christine Cushing

My way of making New York style cheesecake, is lighter, yet still has all the traditional, cream cheese and sour cream that makes it so creamy and delicious. I also give you a choice of crust , either chocolate or graham cracker crumbs. My secret to the perfect cheesecake texture is to separate the eggs, giving it a lighter texture throughout. The sour and bing cherry topping is literally the cherry on top. FULL RECIPE BELOW.

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FULL RECIPE: LIGHTEST CREAMIEST CHEESECAKE

Crust
1 cup graham wafer or chocolate cookie crumbs (250 ml)
1/4 cup melted butter (60 ml)

Filling
2 packages cream cheese at room temperature (500 grams)
3/4 cup sugar (175 ml)
Pinch of salt
4 eggs, separated
1/2 cup sour cream (125 ml)
Juice and zest of 1 lemon
3 tbsp. cornstarch (45 ml)
1 tsp. vanilla (5 ml)
Cherry topping :
2 cups of cherries ( mix of bing and sour -fresh or frozen) (500 ml)
¼ cup sugar (60 ml)
1 tbsp. cornstarch (15 ml)
Lemon zest

Preheat oven to 300 degrees F.

Combine cookie crumbs and melted butter in a small bowl. Stir well. Trace bottom of a 9-inch spring form pan onto parchment paper. Cut out parchment paper. Butter spring form pan. Fit parchment circle into bottom of pan. Butter the paper. Press the crust evenly into bottom of pan pressing to secure. Chill. Brush sides with butter and line with parchment paper strips. Wrap in double layer of foil to prepare for water bath baking.

In a large bowl combine cream cheese, sugar and salt. Beat with paddle just until very smooth smooth.. Add the egg yolks 2 at a time beating after each addition. Do not over beat the mixture – you don’t want to incorporate too much air in the cheesecake – it increases the chances for the cake to crack and fall. Scrape down sides of bowl often and add the sour cream, lemon juice, vanilla and zest. Blend until just smooth. Add cornstarch and mix until smooth.

In a clean stainless bowl whip the egg whites until soft peaks hold. Fold egg whites gently but quickly into cheese mixture, making sure no streaks of the egg whites remain. Pour batter into prepared pan. Set into a larger baking pan and place in middle of oven. Pour 1 inch of hot water around spring form pan and bake for approx.. 70 minutes or until cake is just firm. Turn oven off and open oven door. Leave cake in oven for another 20 minutes. Remove and cool completely. Chill 24 hours.

Mixed Cherry Sauce :
Combine cherries, sugar, lemon zest and cornstarch in a medium saucepan. Over low heat, cook mixture until sauce has reduced and slightly thickened, about 5 minutes. Remove from heat and cool completely. Serve over chilled cake.

Serves 12

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