Recipe courtesy of Scott Bieber

New York Cheesecake

  • Level: Advanced
  • Total: 13 hr 50 min
  • Prep: 30 min
  • Inactive: 12 hr
  • Cook: 1 hr 20 min
  • Yield: 6 to 8 servings
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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:

  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.

Cherry Confit:

  1. 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. 
  2. Yield: 6 servings 
  3. Cooking time: 1 hour 20 minutes

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