New York Cheesecake by Tyler Florence |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This is the ULTIMATE New York Cheesecake. This one is just heavenly! Ingredients:
2 cups graham cracker crumbs |
5 tablespoons sugar |
1/4 teaspoon cinnamon |
6 tablespoons butter, melted |
24 ounces cream cheese |
1 cup sugar |
1 tablespoon grated lemon zest (recommended-meyer lemon) |
1 teaspoon vanilla |
5 large eggs, separated |
1/4 cup heavy cream |
2 tablespoons sugar |
12 ounces creme fraiche |
2 tablespoons sugar |
1 lb fresh cherries, pitted |
2 cups sugar |
2 cups water |
1 cinnamon stick |
1/2 vanilla bean, split |
2 sprigs thyme (tied with string) |
Directions:
1. Preheat oven to 350°.
2. CRUST: Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl.
3. Pour the mixture into a 9 non-stick teflon 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.
4. Bake for 6 minutes. Let cool.
5. FILLING: In a food processor, cream the cream cheese and the sugar together.
6. Add the zest and vanilla. Blend until smooth.
7. Add 5 egg yolks and heavy cream, pulse until smooth and pour into a large clean bowl.
8. 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.
9. Fold into cream cheese, a little bit at a time until fully integrated. Then pour into the prepared springform pan.
10. Bake for 1 hour and 15 minutes or until firm.
11. Let cool for 1 hour and 30 minutes.
12. TOPPING: Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake.
13. Bake for 5 minutes.
14. Let cool until the topping is set or chill overnight. Best served at room temperature.
15. DIRECTIONS FOR CHERRY CONFIT TOPPING: 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.
16. 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.
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