New York Cheesecake
cream cheese, graham cracker, creme fraiche, eggs, sugar, butter, cream, lemon zest, vanilla
Ingredients
2 cups graham cracker crumbs 5 tablespoons sugar 1/4 teaspoon cinnamon 6 tablespoons melted butter 24 ounces cream cheese 1 cup sugar 1 tablespoon lemon zest (recommended: Meyer lemon) 1 teaspoon vanilla 5 eggs, separated 1/4 cup heavy cream 2 tablespoons sugar 12 ounces creme fraiche 2 tablespoons sugar Cherry Confit, recipe follows Special equipment: a 9-inch non-stick Teflon coated spring form pan Serving suggestion: with a dessert wine (recommended: Alsatian Riesling).
Directions for New York Cheesecake Recipe
Preheat oven to 350 degrees F Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan. Bake for 6 minutes. Let cool. Filling: In a food processor, cream the cream cheese and the sugar together. Add the zest and vanilla, Blend until smooth. Add 5 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes. Topping: Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake. Bake for 5 minutes. Let cool until the topping is set or chill overnight and serve. Best served at room temperature. Serve with Cherry Confit. 1 pound fresh cherries, pitted 2 cups sugar 2 cups water 1 cinnamon stick 1/2 vanilla bean, split 2 sprigs thyme (tied with string) In a medium non-corrosive saucepan place water, sugar, cinnamon, vanilla and thyme. Bring to the boil, turn down heat and simmer for 2 minutes. Add cherries and simmer for 1 hour. If more liquid is needed add water. Continue to simmer until the cherry mixture is thick and the cherries are soft. Pour into a clean container and refrigerate until ready to use. Yield: 6 servings Cooking time: 1 hour 20 minutes
Read the full directions on Food Network
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Servings
6 to 8 servings
Tags
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