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La Belle Cuisine - More Cake Recipes

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Katish's Cheesecake



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Cafe I
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Jessen, Carol
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Katish's Cheesecake

Gourmet Archives

(This is one of the most requested
recipes in Gourmet's history.)

18 pieces zwieback, crushed fine (1 cup)
1 1/2 tablespoons unsalted butter,
cut into bits, softened
1 1/2 tablespoons sugar

1 cup plus 2 tablespoons sugar
2 pounds cream cheese, softened
2 tablespoons flour
One 1-inch length vanilla bean, minced
3 large eggs, separated
1 cup sour cream

For the crust: In a bowl stir together zwieback, butter and sugar until the mixture is combined well. Press the mixture into the bottom of a 9-inch springform pan.
For the filling: In a large bowl with electric mixer cream together the sugar and cream cheese until the mixture is light and fluffy. Add the flour, a pinch of salt, vanilla bean and egg yolks, beaten lightly, and combine the mixture well. Stir in the sour cream.
In a bowl beat the egg whites until they just hold stiff peaks and fold them into the cream cheese mixture gently but thoroughly. Pour the filling into
the prepared pan and run a rubber spatula through the filling in a circle
about 1 inch in from the rim to help the cake rise evenly. Bake 1 hour in
the middle of a preheated 350-degree F oven. Turn the oven off and let the cake stand in the oven for 30 minutes. (Cake will be puffed, but it will sink as it cools.) Let the cake cool completely in the pan on a rack. Chill the cake,
covered, overnight.

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