Adam Ragusea | @aragusea

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***RECIPE, MAKES A 9-INCH PIE***

For the crust

1 standard sleeve (135g) graham crackers
1/4 (50g) cup sugar
4 tablespoons (57g) butter
small pinch of salt (if using unsalted butter)

For the filling

2 lbs (907g) full-fat cream cheese (4 standard packages)
1 cup (8 oz, 240g) sour cream
4 eggs
1.5 cups (300g) sugar
1 lemon, zest and juice (optional if you don't like it)
1 tablespoon cornstarch (optional, will make the pie more cakey)
big splash of vanilla
big pinch of salt

All the eggs and dairy for the filling needs to warm up to room temperature or else you won't be able to mix them. Warm on the counter or in a bowl of lukewarm water if you're in a hurry.

For the crust, bash the crackers into reasonably fine crumbs. Melt the butter, combine with the crumbs, butter and salt (if using). Dump into a 9-inch springform pan and press firm into a solid layer across the bottom. Bake at 350ºF/180ºC for about 10 minutes or until the crust just starts to brown. Allow to cool a little before you pour in the filling.

Mix all the filling ingredients together until smooth, pour on top of the crust. Return the pan to the oven and bake until the cake is golden and puffy but the center still jiggles a lot when you move the pan — mine took 45 min.

Turn off the oven, leave it closed and let it sit for about an hour (some people do several hours and I'm not totally sure of the difference), then chill overnight before de-panning and serving.

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2015 chemical analysis of red, white and yellow globe onions: https://www.agrojournal.org/21/04-05.pdf

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"Periodic cooking of eggs," 2025: https://doi.org/10.1038/s44172-024-00334-w

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