New York Cheesecake by Tyler Florence

Pepina Rae's Note:

This is the ULTIMATE New York Cheesecake. This one is just heavenly!

• Total Time: 1 hrs 50 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 20 mins

Ingredients:

Servings: 6

CRUST

• 2 cups graham cracker crumbs
• 5 tablespoons sugar
• ¼ teaspoon cinnamon
• 6 tablespoons butter , melted

FILLING

• 24 ounces cream cheese
• 1 cup sugar
• 1 tablespoon grated lemon zest (recommended-Meyer lemon)
• 1 teaspoon vanilla
• 5 large eggs , separated
• ¼ cup heavy cream
• 2 tablespoons sugar

TOPPING

• 12 ounces creme fraiche
• 2 tablespoons sugar

CHERRY CONFIT TOPPING

• 1 lb fresh cherries , pitted
• 2 cups sugar
• 2 cups water
• 1 cinnamon stick
• ½ 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.

Reviews

[Papa D]

Wonderful cheesecake, rich and creamy flavor. I did use cherry pie filling for the topping as my supermarket didn't have any fresh cherries. *Made for the Jan. 2010 Food Network Challenge: Hail to the Chef's in the Photo Forum event*

[oilpatchjo]

Never have I ever tasted anything so wonderful as the combination of this cheesecake with the unbelievable taste explosion of the Cherry Confit topping this cheesecake is so rich and soooo NY. I love it and it has already become a favourite. A cheesecake with a stunning presentation!