NEW YORK CHEESE CAKE

NEW YORK CHEESE CAKE 

INGREDIENTS

For the crust:

• 9 whole graham cracker sheets (150g)

• 1 cup (100g) walnuts, toasted

• 1/4 cup (50g) granulated sugar

• 1/2 tsp salt

• 2 tbsp (15g) all-purpose flour

• 5 tbsp (70g) unsalted butter, melted

For the filling:

• 4 (8-ounce) blocks of cream cheese, room temperature (900g)

• 1 cup (225g) goat cheese

• 3/4 cup (150g) granulated sugar

• 2 tsp (6g) cornstarch

• 1/2 cup (115g) sour cream

• 1 lemon, zested and juiced

• 1 tsp (5ml) vanilla extract

• 5 large eggs

• 2 large egg yolks

For the cherry topping:

• 12 oz (340g) frozen pitted dark cherries

• 1/4 cup (50g) granulated sugar

• Juice of 1 lemon

• Zest of 1 lemon

• Pinch of salt

INSTRUCTIONS

1. Make the crust: Pulse graham crackers, walnuts, sugar, salt, and flour in a food processor until finely ground. With the motor running, slowly pour in the melted butter and process until evenly combined.

2. Press about 60% of the crumb mixture into the bottom of a 9-inch springform pan coated with cooking spray. Use a flat-bottomed glass to pack the crumbs down evenly. Press the remaining 40% of the crumbs into the sides of the pan to create a pie.( see tge pic)

3. Bake crust at 350°F for 10 minutes. Remove from oven and let cool completely. Reduce oven temperature to 325°F.

4. Make the filling: Using a stand mixer fitted with the paddle attachment, beat together cream cheese and goat cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar and cornstarch and mix for 1 minute more.

5. Add sour cream, lemon zest, and vanilla extract, and mix until incorporated about 30 seconds. Add eggs and egg yolks one at a time, mixing well after each addition. Be careful not to overmix.

6. Pour the filling into the prepared crust. Bake at

325°F for 60 minutes. Turn off the oven and leave the cheesecake inside for 45 more minutes.

7. Remove the cheesecake from the oven and allow to cool completely at room temperature. Then cover and refrigerate for at least 10 hours or up to