There is truly nothing like a classic cheesecake with a graham cracker crust, topped with fruit. But this recipe has a little twist, that makes a cheesecake that is lighter and fluffier than most! The secret is to whisk the egg whites separately and then fold them into the rest of the ingredients right before baking. It’s a little extra step but totally worth it.
Ingredients
For the crust:
- butter
- graham cracker crumbs
- sugar
- Salt
For the filling:
- cream cheese
- eggs
- sugar
- flour
- sour cream
- lemon rind
- lemon juice
- vanilla extract
For the topping:
- cherry pie filling (or any other fruit compote!)
Here are five tips for making these cookies:
- Use room temperature ingredients for the cheesecake filling to ensure a smooth and creamy texture.
- Press the graham cracker crust firmly into the pan to prevent it from crumbling when sliced.
- Allow the cheesecake to cool gradually to prevent cracking – leaving it in the oven with the door cracked open is a great technique.
- Experiment with different fruit combinations for the compote to customize the flavor to your liking.
- For easy slicing, dip a sharp knife in hot water before cutting each slice of cheesecake.
Equipment you may need to make this recipe:
- Mixing Bowls
- Whisk
- Measuring Cups
- Measuring Spoons
- Sifter or Fine-Mesh Strainer
- Hand Mixer or Stand Mixer
- Silicone Spatula
- Spring-form pan
Cheesecake
There is truly nothing like a classic cheesecake with a graham cracker crust, topped with fruit. But this recipe has a little twist, that makes a cheesecake that is lighter and fluffier than most! The secret is to whisk the egg whites separately and then fold them into the rest of the ingredients right before baking. It's a little extra step but totally worth it.
Equipment
- 9 or 10 inch springform pan
Ingredients
Crust:
- 6 tbsp butter melted
- 200 g graham cracker crumbs
- 2 tbsp sugar
- Salt pinch
Filling:
- 450 g cream cheese (2 – 8oz packs) room temperature
- 4 eggs separated
- 1 cup sugar separated
- 4 tsp flour
- 1 cup sour cream
- 1 tsp lemon rind
- 1 tsp lemon juice
- 1 tsp vanilla extract
Topping:
- 1 can cherry pie filling
Instructions
For the crust:
- Preheat the oven to 325°F.
- Line the bottom of a 9 or 10 inch springform pan with parchment paper. Lightly butter the sides of the pan as well.
- Mix the melted butter, graham cracker crumbs, sugar and salt until the mixture resembles wet sand.
- Pour the mixture into the pan and press to fill the entire bottom of the pan evenly to the edges.
- Bake for 15 minutes. Let cool completely.
For the filling:
- Turn the oven heat down to 300°F.
- Beat the cream cheese until light and fluffy.
- Add egg yolks and beat until very smooth.
- Gradually add ¾ cup of the sugar and the flour.
- Stir in the sour cream, lemon rind, lemon juice, and vanilla. Set the mixture aside.
- In a separate bowl, whisk the egg whites until foamy.
- Add in the remaining ¼ cup of sugar and whisk until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture.
- Pour the mixture into the pan on top of the pre-baked crust. Evenly smooth out the top of the batter.
- Bake for 70 minutes, making sure to NOT open the oven door during this time.
- Turn off the oven and let the cake cool inside with the door slightly open. About 1 hour. There may be cracks on top, that's ok!
- Once completely cooled, transfer to the fridge and chill for at least 8 hours.
- Top the cake with cherry pie filling and enjoy!
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