Gustavus Inn Cheesecake

Recipe courtesy of Gustavus Inn at Glacier Bay

Crust

1 egg yolk (set egg white aside)

1/2 cup flour

2 Tbs sugar

1/4 cup butter  

Filling

1 1/4 lb regular cream cheese

2/3 cup sugar

2 eggs

1 tsp real vanilla extract

2 Tbs fresh lemon juice

Topping

1 cup sour cream (or yogurt)

2 Tbs sugar

1/2 tsp real vanilla extract  

Red Currant Sauce

1 cup red currant juice

1 Tbs corn starch

3 Tbs sugar  

2 cups fresh raspberries

Mint leaves  

Gustavus Inn Cheescake

Preheat oven to 350 degrees. Using a wooden spoon, blend the egg yolk, flour, sugar and butter. When well blended, press onto the bottom of a greased 9” spring form pan. Use the egg white to wet your fingers to keep the crust from sticking to your fingers, then discard. Bake for 10 minutes. Cool.  

While crust is baking, blend the cream cheese, sugar, eggs, vanilla and lemon juice sequentially with a mixer. Pour on top of crust and bake for 25 minutes.  

While the cream filling is baking, mix the sour cream, sugar and vanilla extract. Once the filling is done baking, spread the topping over the filling, and bake for an additional 25 minutes. Remove from oven and chill.  

For the red currant sauce, stir juice, corn starch and sugar together in a heavy pan over medium heat until thickened to form a ribbon. Allow to cool slightly before pouring over the top of the cheesecake.  

When chilled, remove cheesecake from springform pan. The crust will rise higher than the middle of the cake. Pour the red currant sauce into this depression. Garnish with fresh berries and mint leaves. Serve in small wedges as it is very rich and filling.