Lemon-Poppy Seed Cheesecake
This cheesecake has a lighter texture than some as it has beaten egg whites incorporated into the batter. It still has a wonderful decadent flavour but without the heaviness. Using a rasp or very fine grater works best for keeping the lemon zest as delicate as possible.
Ingredients
- 1 1⁄2 cups (375 mL) gingersnaps, ground in food processor
- 3 tbsp (45 mL) unsalted butter, melted
- 3 egg whites, at room temperature
- 2 lbs (1 kg) regular cream cheese, at room temperature
- 1 3⁄4 cups (425 mL) sugar
- 5 egg yolks
- 2 tbsp (25 mL) lemon zest, finely grated
- 2 tsp (10 mL) lemon juice
- 1 tbsp (15 mL) vanilla
- 1 ⁄4 tsp (1 mL) salt
- 3 tbsp (45 mL) full-fat sour cream
- 2 tbsp (25 mL) flour
- 1 tbsp (15 mL) poppy see
Preparation
Step 1
1. Preheat oven to 400°F (200°C).
2. In a bowl, stir together the ground gingersnaps and melted butter with a fork until well combined.
3. Place crumbs in the bottom of a greased 9-inch (23-cm) springform pan, refrigerate for 1 hour.
4. With an electric mixer, beat the egg whites until soft peaks form, set aside.
5. In a large bowl, beat together the cream cheese and sugar until the cheese is smooth.
6. Continue to beat in the yolks, 1 at a time. Beat in lemon zest, lemon juice, vanilla, salt, sour cream, flour and poppy seeds.
7. Fold in the egg whites until well combined and pour into the chilled gingersnap base.
8. Bake the cheesecake at 400°F (200°C) for 15 minutes, reduce the heat to 300°F (150°C) and continue to bake for 1 hour longer or until the cake is slightly set in the middle when gently shaken.
9. Let cake cool on cake rack for 1 hour and then refrigerate for 3 hours before serving.
Serves 10