October 17, 2008, Newsletter Issue #248: Light And Airy Cheesecake

Tip of the Week

1 Tbsp. melted butter
3 Tbsp. graham cracker crumbs
2 pounds cream cheese, softened
1-1/4 cups sugar
4 eggs, separated, at room temperature
2 tsp. vanilla
1/4 cup heavy cream
1/4 cup sour cream

Line bottom of 9" springform pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil up around sides of pan. Brush bottom and sides with butter and sprinkle with crumbs. Cover outside of pan with a sheet of heavy duty foil and set in large roasting pan. Bring kettle of water to boil.

Beat cream cheese in large bowl until smooth. Add sugar gradually and beat on medium speed until sugar dissolves, about 3 minutes. Add egg yolks one at a time, beating until incorporated. Scrape bowl frequently. Add vanilla. Stir in cream and sour cream by hand.

Beat egg whites until soft peaks form. Fold whites into batter.

Pour into pan. Set roasting pan on middle oven rack and pour in enough boiling water to come about halfway up side of springform pan. Bake at 325 degrees for 45-50 minutes, until perimeter is set and center jiggles like jell-o when pan is tapped. Turn off heat and open oven door, leaving ajar for 1 hour. Remove pan from water bath and set on wire rack to cool to room temperature. Cover and refrigerate until chilled, at least 4 hours.

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