Bea Tollman's Cheesecake

Smooth, creamy, & just sweet enough

“I’ve spent years trying and testing this recipe to ensure it produces a perfectly smooth and decadent cheesecake every time. It is a fusion of different recipes, tweaked and added to over time to get just the right, rich consistency. It has been a labor of love getting this right—I do love a good cheesecake!” 
–Bea Tollman, Celebrity Chef & Founder of Red Carnation Hotels

How to Make Bea Tollman's Chicken Soup

The Ingredients

• 3 lbs (1.35 kg) cream cheese, softened
• 1 1/2 cups (350 g) granulated sugar
• 6 eggs, separated (room temperature)
• 1 bourbon vanilla bean, split and seeds scraped out
• 1 Tbsp (15 ml) vanilla extract
• Pinch of kosher salt
• 2 cups (450 ml) sour cream

Topping:

• 2 cups (450 ml) sour cream
• 1/4 cup (50 g) sugar

Crust:

• 1 1/4 cup (250 g) finely ground graham cracker crumbs
• 2/3 cup (130 g) white sugar
• 1 1/2 sticks (170 g) butter, melted
• 3/4 tsp (2 g) ground cinnamon (optional)

The Directions

• To make the crust, mix the graham cracker crumbs, sugar, melted butter, and cinnamon until well blended
• Press the mixture into an 8-inch (20-cm) springform pan, ensuring a thin, consistent layer, and bake at 375°F (190°c) for 7 minutes
• Leave to cool, and then chill for an hour
• Whip the cream cheese and half the sugar together
• Add the egg yolks, bourbon vanilla bean seeds, vanilla extract, salt, and sour cream, and whip thoroughly, scraping the bowl
• Whip the egg whites with the rest of the sugar
• Fold the whites into the cheese mixture and very gently pour into the prepared springform pan
• Wrap the bottom of the pan and place in a water bath
• Bake in the oven for an hour at 350°F (180°C), then turn off the heat and allow to remain in the oven for another hour
• Remove, cool on a rack, and then refrigerate for 12 hours