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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.