Recipe courtesy of Scott Bieber
Episode: Cheesecake
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New York Cheesecake
Total:
13 hr 50 min
Prep:
30 min
Inactive:
12 hr
Cook:
1 hr 20 min
Yield:
6 to 8 servings
Level:
Advanced
Total:
13 hr 50 min
Prep:
30 min
Inactive:
12 hr
Cook:
1 hr 20 min
Yield:
6 to 8 servings
Level:
Advanced

Ingredients

Crust: 
  • 2 cups graham cracker crumbs
  • 5 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 6 tablespoons melted butter
Filling:
  • 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
Topping:
  • 12 ounces creme fraiche
  • 2 tablespoons sugar
  • Cherry Confit, recipe follows
  • Serving suggestion: with a dessert wine (recommended: Alsatian Riesling).
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)

Directions

Special equipment: a 9-inch non-stick Teflon coated spring form pan

Topping:

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.

Cherry Confit:

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

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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