Friday, August 19, 2011

TF's New York Cheesecake

Ingredients for the crust:
2 cups graham cracker crumbs
5 T sugar
1/4 teaspoon cinnamon
6 T melted butter

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Ingredients for the filling:
24 ounces cream cheese
1 cup sugar
1 T lemon zest, preferably Meyer lemon
1 teaspoon vanilla
5 eggs, separated
1/4 cup heavy cream
2 tablespoons sugar

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Ingredients for the topping:
12 ounces creme fraiche
2 T sugar
cherry confit, recipe follows

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Ingredients for the 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)

Preparing the crust:
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.

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Preparing the 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.

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Preparing the 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.

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Preparing the 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.

Serves 6


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