New York Cheesecake by Tyler Florence

Ingredients

CRUST

• 2 cups graham cracker crumbs
• 5 tablespoons sugar
• 1/4 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
• 1/4 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
• 1/2 vanilla bean, split
• 2 sprigs thyme (tied with string)

Directions

1. 1

   Preheat oven to 350°.

2. 2

   CRUST: Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl.

3. 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. 4

   Bake for 6 minutes. Let cool.

5. 5

   FILLING: In a food processor, cream the cream cheese and the sugar together.

6. 6

   Add the zest and vanilla. Blend until smooth.

7. 7

   Add 5 egg yolks and heavy cream, pulse until smooth and pour into a large clean bowl.

8. 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. 9

   Fold into cream cheese, a little bit at a time until fully integrated. Then pour into the prepared springform pan.

10. 10

    Bake for 1 hour and 15 minutes or until firm.

11. 11

    Let cool for 1 hour and 30 minutes.

12. 12

    TOPPING: Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake.

13. 13

    Bake for 5 minutes.

14. 14

    Let cool until the topping is set or chill overnight. Best served at room temperature.

15. 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. 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.