Portion: Serves 8
6 tbsp unsalted butter
1.5 cups graham-craker crumbs
1/4 cup sugar
2 lb cream cheese, room temperate
1/2 cup sugar
2 tsp vanilla extract
4 eggs, separated.
1 cup sour cream
pinch of salt
6 oz dark chocolate, chopped
2 tbsp coffee liqueur
1/4 cup whipping cream
2 tbsp unsalted butter
To make crust:
Preheat over to 350F.
In a microwavable mixing bowl, melt butter. Stir in graham-cracker crumbs and sugar until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly to form a crust. Bake until set, 12-15 minutes. Set aside and let cool.
To make chessecake:
Reduce oven temperature to 275F.
In the bowl of an electric mixer, whip egg whites until soft peaks form. Set aside.
In another bowl of the electric mixer, beat cream cheese until smooth. Slowly add sugar and vanilla. Beat until well combined. Drizzle in egg yolks, one at a time. Beat in sour cream and salt. Remember to scrape down side of bowl.
Fold whipped egg white into batter. Pour batter into crust.
Bake cheesecake until set, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When cool, cover tightly with plastic; refrigerate overnight or at least 4 hours.
To make ganache:
Place all ingredients in a small saucepan set over low heat. Stir occasionally until chocolate and butter melted. Remove from heat, let cool slightly.
Pour chocolate ganache over cheesecake. Chill until chocolate has set, about 10 minutes.
This recipe is modified from a traditional cheesecake recipe. It makes a light, airy and smooth cheesecake. If you prefer a more traditional and firm texture, do not separate the eggs, just add whole eggs into the batter, and remember to use the paddle attachment of the electric mixer instead of the whisk attachment.