Cheesecake, Perfected

Kierstyn's most crowd pleasing dessert

Original recipe

The trick to the airy texture: beat the yolks into the cream cheese, then fold in the whipped whites at the end. Start with everything at room temperature.

Crust

  • Graham cracker crumbs   (1 ½ cups)
  • Sugar   (5 tbsp)
  • Butter, melted   (⅓ cup)

Filling

  • Cream cheese, softened (3 8-oz packages)   (24 oz)
  • Sugar   (1 ½ cups)
  • Eggs, separated   (4)
  • Lemon juice   (1 tbsp)
  • Vanilla extract   (1 tsp)

Instructions

  1. Preheat the oven to 325 degrees

  2. Make the crust. Combine the graham cracker crumbs, sugar, and melted butter, then press into the bottom and up the sides of a 9-inch springform pan

  3. Beat the softened cream cheese with an electric mixer until fluffy

  4. Add the sugar, egg yolks, lemon juice, and vanilla and mix thoroughly

  5. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the cream cheese mixture

  6. Pour the filling into the crust

  7. Bake for 35 minutes, then turn off the oven and leave the door closed for 1 hour

  8. Cool completely, then wrap and chill for several hours (or overnight) before serving. It freezes beautifully for up to 3 months