LCBO Food & Drink Holiday 2020




Quick and simple crumb crust 01 Combine the graham cracker crumbs and sugar in a medium bowl, then add the melted butter. Toss with a fork until the crumbs are evenly moistened and clump together. 02 Transfer the crumbs to a springform pan. Tamp down firmly using the bottom of a small drink- ing glass. After baking, cool on a wire rack. Don’t forget to lower the oven temperature before the next step.

Filling, topping and baking



01 Start by mixing the cream cheese and sugar on low-medium speed until smooth. Scrape down the sides of the bowl and the beaters occasionally to remove any lumps. Add the vanilla, followed by the eggs, mixing just until incorporated. 02 Pour the mixture over the cooled crust and jiggle the pan to level the surface. Bake just until the sides have risen slightly and the centre is still wobbly. Transfer the cake to a wire rack while pre- paring the sour cream topping. Remember to raise the oven temperature for the last step. 03 Mix together the topping ingredients, dollop onto the warm cake and spread in an even layer with an offset metal spatula or the back of a spoon. Return the cake to the oven for just 5 minutes then cool it on a wire rack for about 1 hour. 04 Run a knife between the cake and the edges of the pan and release the springform ring. Chill the cake well before cutting.





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