Recipe: Kilimanjaro Cheesecake

Makes 1 (9-in.) cheesecake.

Note: This recipe must be prepared in advance. Adapted from "The Joy of Cheesecake" by Dana Bovbjerg and Jeremy Iggers.

For crust:

• 1 1/2 c. graham cracker crumbs

• 6 tbsp. (3/4 stick) butter, cut into small pieces

• 1/4 c. sugar

For filling:

• 1 1/2 lb. cream cheese, at room temperature

• 2 tsp. vanilla extract

• 4 egg whites, at room temperature

• 1 c. plus 3 tbsp. sugar, divided

• 2 c. sour cream

Directions

To prepare crust: Preheat oven to 350 degrees.

In the bowl of a food processor fitted with a metal blade, pulse graham crackers into fine crumbs. Add butter and 1/4 cup sugar, and pulse until thoroughly combined (alternately, place graham crackers in a tightly sealed plastic bag and break into crumbs with a rolling pin, then transfer crumbs to a bowl, add 1/4 cup sugar and 6 tablespoons melted better and stir to combine). Press crumb mixture evenly across bottom of a 9-inch springform pan, using a spatula or spoon to smooth crumb mixture to an even thickness. Bake for 10 minutes. Remove from oven and transfer pan to a wire rack to cool completely.

To prepare filling: In a bowl of an electric mixer on medium speed, beat cream cheese and vanilla extract until light and fluffy, about 2 minutes.

In a bowl of an electric mixer fitted with a whisk attachment, beat egg whites until they form soft peaks. Slowly add 1 cup sugar and beat until whites form stiff, glossy peaks.

Gently fold egg whites into cream cheese mixture, taking care to preserve the egg whites' volume. Pour mixture evenly into prepared crust and bake for 25 minutes.

Meanwhile, in a medium bowl, whisk together sour cream and remaining 3 tablespoons sugar until thoroughly combined.

After cake has baked for 25 minutes, remove cake from oven and increase oven temperature to 450 degrees. Spread sour cream topping evenly over top of cake. Return cake to oven and bake for 5 minutes. Remove from oven and transfer springform pan to a wire rack to cool completely. Wrap springform pan in plastic wrap and refrigerate until completely chilled (at least 4 hours) before serving. Release and remove side of pan before cutting. Serve chilled.