Cheesecake

Tall, creamy and gently tangy, with a buttery graham crust and a slow water-bath bake. Chew Richberry first and the cream cheese tastes sweet.

Total time: 7 hr 40 min
Servings: 12
Difficulty: Medium

Ingredients

Graham cracker crust

1 ½ cups (150 g) graham cracker crumbs (about 10 full sheets)
5 tbsp (70 g) unsalted butter, melted

Cheesecake

4 (8 oz) blocks full-fat cream cheese (904 g), softened to room temperature
1 cup (240 g) full-fat sour cream, at room temperature
2 tsp fresh lemon juice (optional, but recommended)
3 large eggs, at room temperature

To serve

toppings such as lemon curd, strawberry topping, dark or red wine chocolate ganache, fresh fruit, whipped cream or raspberry sauce

Directions

Preheat oven to 350°F (175°C).
Set a rack in the lower-middle position of the oven.
Make the crust.
Pulse the graham crackers into crumbs and stir in the melted butter until sandy. Press firmly over the base and slightly up the sides of an ungreased 9- or 10-inch springform pan. Bake for 8 minutes, then set the hot pan on a large sheet of foil and let it cool a little.
Make the filling.
Beat the cream cheese on medium-high for about 2 minutes, until smooth and creamy, then beat in the sour cream and lemon juice. On medium speed, add the eggs one at a time and stop mixing as soon as the last one is blended, as overmixing can make the cheesecake crack.
Set up the water bath.
Boil a full kettle of water. Wrap the foil up around the pan, pour in the filling and smooth the top, then set the pan in a large roasting pan and pour in hot water to a depth of 1 inch.
Bake.
Bake for 55 to 70 minutes, until the center only slightly wobbles when you gently shake the pan; tent with foil if the top browns too quickly. Turn off the oven, prop the door open and leave the cheesecake in the water bath for 1 hour.
Cool and chill.
Lift the cheesecake out of the water bath and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight, then serve with your choice of toppings.

Keep leftovers covered in the fridge for up to 5 days.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

300 g sugar = 768 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.