anticipation likes to hang out with its cousin, expectation. You just can’t wait for that big day, that big moment. But what if you have dreamt too much. You’ve waited so long, dreaming for it, reveling in the happiness that you are sure will come your way. Thankfully, anticipation brings hope. If the intended event doesn’t live up to your expectations, at least the moments spent waiting for it were an absolute thrill.
Eat Your Emotions: Anticipation - CheesecakePrint This
- 1.25 cups cookie crumbs
- 6 tbsp butter, melted
- 6 egg whites
- 1/2 cup sugar
- 24 oz cream cheese (room temp)
- 6 egg yolks
- 1 /2 cup sugar
- seeds from one vanilla bean
- 1 cup sour cream
- 2 tsp flour
tip for succes:
- Use a 9” springform pan
- Use two sheet pans below your cake pan, to insulate the bottom against the heat.
- A stand mixer or electric beater is necessary.
- Lining the bottom of the pan with a round of parchment paper will help you remove the cake when it is finished.
- Rub vanilla bean seeds into the sugar to break them up.
- No need to worry about a water bath with this cake!
- This cake freezes well and can be made in advance.
- Preheat oven to 325 F.
- Prepare crust by mixing the cookie crumbs with the melted butter. Press into bottom of pan evenly.
- Bake the crust for 12 minutes. Remove from oven and let it cool completely.
- Beat or Paddle the cream cheese with 1/2 cup sugar, sour cream, vanilla bean seeds, and yolks until smooth.
- Add the flour.
- Whip egg whites until foamy. Add the 1/2 cup of sugar slowly as you whip. Continue whipping until egg whites are thick, but not stiff. It should be soft, like loose whipped cream.
- Fold egg whites into cream cheese mix.
- Pour over cooled crust. Even out the top.
- Bake for 1 hour, until lightly brown on top.
- Turn the oven off and prop the door open half-way. Let the cake stay in the oven and cool with it. When cooled to room temperature, chill in fridge or freeze.