2 cups firmly packed vanilla wafer crumbs
1/3 cup sugar
6 tablespoons butter, melted
1 large egg white, lightly beaten
4 (8-ounce) packages cream cheese, softened
1 1/2 cups plus 1/4 cup sugar, divided
6 large egg yolks
2 tablespoons all-purpose flour
1 cup sour cream
Garnish: sugared fresh raspberries
1. Preheat oven to 300 degrees.
2. In a small bowl, combine vanilla wafer crumbs, 1⁄3 cup sugar, melted butter,
and egg white, stirring to combine
well. Press firmly on bottom and up sides of a
9 1⁄2-inch spring form pan. Bake for 8 minutes; set aside to cool.
3. In a large bowl, beat cream cheese and
1 1⁄2 cups sugar with an electric mixer at medium speed until fluffy.
Beat in egg yolks, one at a time, beating well after each addi- tion. Add flour, beating just until combined. Stir in
sour cream. Spoon batter into prepared crust. Bake for 1 hour and 15 minutes; turn oven off. Leave in oven with
door closed for 4 hours. Remove cheesecake from oven. Gently run a knife around edge of pan to release
sides. Let cool completely in pan on wire rack. Cover, and chill for 8 hours.
4. Evenly sprinkle remaining 1⁄4 cup sugar on top of cheesecake. Caramelize sugar with kitchen torch until sugar is
melted. Remove sides of pan to serve. Garnish with sugared fresh raspberries, if desired.