In a sense a cheesecake is “wrapped” in a crust. However, because this cake is so good, I felt it had to be added to my site. As a desert it is wonderful and can be decorated as you wish. I always slice some kind of berries or fruit and decorate the top. I is a wonderful presentation and delicious, but very rich and filling.
Mount Kilmanjaro Cheescake
A delicious and elegant cheese cake.
Ingredients
Cream Cheese Filling
- 1 ½ lbs cream cheese (such as Philadelphia)
- 2 tsp Pure Vanilla Extract
- ½-1 tsp orange extract
- ¼ tsp Fiori di Sicilia*
- ⅛ tsp Cream of Tartar
- 1 cup White Sugar
Crust
- 1 ½ cups Graham cracker crumbs **
- 6 tbsp Melted salted butter
- ¼ cup White Sugar
- 1 tsp Cinnamon
- 1 tsp Orange Extract
Sour Cream Topping
- 2 cups Cultured Sour Cream
- 3 tbsp White Sugar
Cooking and Serving
- Fruit, such as berries, sliced kiwi, sliced orange, etc …
Instructions
Cream Cheese Filling
- Bring the ingredients to room temperature. Except the egg whites in the refrigerator until ready to beat.
- Blend the vanilla, orange extract and Fioiri di Sicilia into the cream cheese, until well blended.
- Place the egg whites in a cooper, or glass mixing bowl. Add the cream of tartar.
- Using either a large whisk or a hand mixer, beat the egg whites until they form soft peaks. Then add the sugar and continue beating until they form firm peaks.
- Fold the egg whites into the cream cheese mixture. Once folded and mixed, set aside.
Crust:
- Place the graham crackers in a bowl, pour in the melted butter, sugar, cinnamon and orange extract. Mix thoroughly with a mixing spoon or use your hands. Break up any large pieces of cracker.***
- Pour the crumb mixture into the 9 inch nonstick spring form pan.
- Chill the crust in the freezer for about 15 minutes until well set.
Sour Cream Topping
- In a mixing bowl, mix the sugar and sour cream well.
- Set aside in the refrigerator until ready to use.
Pulling it all Together
- Place the springform pan on a parchment covered cookie sheet.
- Bake at 350 degrees F for 25-30 minutes. The crust should be nicely browned.
- Remove the cake from the oven and pour the sour cream toping onto the cake. Spread evenly using an offset spatula.
- Increase the oven temperature to 450 degrees F. Place back the topped cake and bake for 10-15 minutes.
- Cool to room temperature.****
- You can leave the cake as is, decorate with slided fruit, drizzel with chocolate or carmel sauce, or use your imagination. I prefer fruit slices, but up to your creativity.
- Cutting the cake is a bit challenging. Using a thin wire can work, or a thin long knife. Rinse the knife under hot water after each cut helps.
Notes
*Fiori di Sicilia-means “flower of Sicilia”. Its actual formulation is proprietary. But it has citrus and vanilla notes and is used in baking in Italy. This essential oil combination is strong. Some suggest only “a few drops”, but I like it, so I put in ¼ tsp. However, if you are a little hesitant, try 1/8th of a tsp.
**Place the graham crackers in a gallon plastic bag and using a rolling pin, mash them until you have a fine crumb.
***Take your time pressing the crust into the springform pan. You want a uniform thickness, and this will work, just have patience. Also, place the filled springform on a parchment covered cookie sheet. The butter will melt and run out of the springform pan as it bakes.
****If you bake this in the later evening, just turn off the oven after about 5 minutes at 450. Open the oven door to cool somewhat and then leave the cake in the oven to cool. Too rapid cooling will split and crack the cake.
Tried this recipe?Let us know how it was!
