Oh, So Rich Cheesecake!

Susan Feliciano

By
@frenchtutor

This is based off a cheesecake we had on a cruise ship one time. We took a tour of the kitchen, talked to the chefs, and saw them making this cake. It's a lot of effort to make, but well worth it!

Make sure your springform pan is large enough. I use a 10" pan. This makes a lot of batter. Try not to fill the pan fuller than about 1/2" from the top because it rises (the whipped egg whites cause that).


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Comments:

Serves:

12-15

Method:

Bake

Ingredients

CRUST

3/4 c
graham cracker crumbs
1/2 c
finely chopped/crushed pecans
2 Tbsp
brown sugar
1/4 c
melted butter

FILLING

3
8-oz packages cream cheese, room temperature
1 c
sugar
1 Tbsp
vanilla
1 c
sour cream (not light)
1 c
heavy whipping cream
4
eggs, separated

TOPPING

2 c
fresh raspberries, divided
1 c
sugar
1/4 tsp
nutmeg
juice of 1 lemon wedge

Directions Step-By-Step

1
Use a well-greased 10-inch or larger springform pan. Combine the graham cracker crumbs, pecans, sugar, and melted butter until well blended. Press in the bottom and part way up sides of the springform pan.
2
Preheat oven to 300° F. In bowl of mixer, combine cream cheese, sugar, and vanilla and beat 30 seconds until blended. Add in sour cream and whipping cream; beat 1 minute at medium speed. Add egg yolks and beat another minute, until well blended.
3
Whip egg whites in a separate bowl until thick and soft peaks form. Fold egg whites into cheesecake mixture, using very low speed of mixer or by hand, until well combined. Turn mixture into the springform pan.
4
Bake 1 1/2 to 2 hours at 300°. Cake should still be slightly soft in center when you remove it from the oven, but not too runny. Refrigerate 4 hours. Remove sides of springform pan before slicing or topping.
5
Topping: Place 1 1/4 cups of the berries in a saucepan with the sugar. Heat to a boil and cook 5 minutes, stirring constantly. Juice should gel when dropped onto a chilled plate. Remove from heat and stir in nutmeg and the juice of a lemon wedge.
6
You may top the entire cheesecake, or slice it first and put the topping on each slice. Place the cooked topping on first, then scatter the remaining fresh berries over top.
7
SPECIAL NOTE: Another way to bake this cheesecake:
Bake for 350° for 1 hour only, then shut the oven off and do not open the door for 5-6 hours. This is supposed to prevent splitting of the top. See discussion on this in the comments below.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: French
Other Tag: Heirloom