New York Cheesecake

By Demi

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:
• 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)

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

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.