New York Cheesecake Recipe

6
300 mins
380 mins

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)

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
splingform 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 solt froth forms . Add 2 tablespoons sugar slowly to the egg whites and continue to
whisk until solt peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the
prepared splingform 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.

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.