New York Cheesecake by Tyler Florence

"This is the ULTIMATE New York Cheesecake. This one is just heavenly!"
 
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photo by Papa D 1946-2012 photo by Papa D 1946-2012
photo by Papa D 1946-2012
photo by Papa D 1946-2012 photo by Papa D 1946-2012
Ready In:
1hr 50mins
Ingredients:
19
Serves:
6
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ingredients

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directions

  • Preheat oven to 350°.
  • CRUST: Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl.
  • 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.
  • 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 and 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. Then 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. Best served at room temperature.
  • 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.
  • 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.

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Reviews

  1. 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*
     
  2. 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!
     
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RECIPE SUBMITTED BY

I am of Italian heritage and a native of New Orleans, so exceptional food is in the blood! We New Orleanians are very passionate about our food. Katrina is responsible for us relocating to San Antonio, Texas. We are caring for my elderly parents and needed a new business that did not take us out of the home fulltime. So, we started a catering business! It's going quite well so far.
 
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