RECIPES
VANILLA CHEESECAKE
Function: BAKE
Temperature: 350˚F (175˚C) for crumb crust; 325˚F (162˚C) for cheesecake
Cooking Time: 7 minutes for crumb crust; 55 minutes for the cheesecake
Yield: One 9 inch round cheesecake
INGREDIENTS
1½ cups (375 ml) graham wafer crumbs 3 tablespoons (45 ml) melted butter
24 oz (750 g) cream cheese, room temperature
1 cup (250 ml) sour cream
¾ cup (180 ml) granulated sugar
2 teaspoons (10 ml) pure vanilla extract
3 eggs, separated
METHOD
1.Grease the bottom and sides of a 9 inch round spring form pan with butter. Combine cookie crumbs and melted butter and press on the bottom and a third up the sides of the pan.
2.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to BAKE. Set the TEMPERATURE to 350˚F (175˚C) and the TIME to 7 minutes. Press the START/CANCEL button to activate.
3.Remove the cheesecake from the oven and allow to cool completely.
Cream Cheese Filling
1.Separate the egg yolks from the egg whites.
2.Using a food processor or stand mixer cream the cheese first, and then add the sugar. Scrape sides of bowl and blades or beaters and add egg yolks one at a time. Scrape again to ensure a smooth texture is achieved without overbeating. Add vanilla and sour cream. Mix to combine.
3.In a separate bowl, beat the egg whites until stiff peaks form. Gently fold in one third the egg whites into the cream cheese to lighten the mixture. Add the rest of the egg whites, folding gently taking care not to deflate the bubbles. Turn the mixture into the cooled spring form pan.
4.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to BAKE. Set the TEMPERATURE to 325˚F (162˚C) and the TIME to 55 minutes. Press the START/CANCEL button to activate. Bake until the cheesecake is set but still wobbly in the center.
5.Remove the cheesecake from the oven and allow to completely cool on a wire rack before refrigerating for a least 6 hours.
6.For a simple topping, combine 1 cup of each: strawberries, blueberries and raspberries, ¼ cup granulated sugar and 1 tablespoon lemon juice in a medium bowl. Toss to coat and let sit 10 minutes.
7.Slice the cheesecake using a knife dipped in hot water, and top with 3 tablespoons, or more, of the fresh berries.
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