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Prep Time: 30 Minutes Cook Time: 80 Minutes |
Ready In: 110 Minutes Servings: 6 |
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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:
1. Preheat oven to 350 degrees F
2. 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.
3. Filling:
4. 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.
5. Topping:
6. 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.
7. Serve with Cherry Confit.
8. Cherry Confit:
9. 1 pound fresh cherries, pitted
10. 2 cups sugar
11. 2 cups water
12. 1 cinnamon stick
13. 1/2 vanilla bean, split
14. 2 sprigs thyme (tied with string)
15. 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.
16. Yield: 6 servings
17. Cooking time: 1 hour 20 minutes
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