NY Cheese Cake with Cherries
This isn't your average supermarket cheesecake. The goat cheese brings a sophisticated, tangy edge that makes you forget all about those bland, overly sweet versions you're used to.
Prep: 30 minutesCook: 1 hour 25 minutesServes 12
Graham Cracker Crust
| Item | Quantity |
|---|---|
| Graham Crackers | 375g (3 8-pack) |
| Walnuts— toasted | 110g (1 cup) |
| Sugar | 40g (1/4 cup) |
| Salt | 1 tsp |
| All-Purpose Flour | 30g (1/4 cup) |
| Unsalted Butter— melted | 170g (1 1/2 stick) |
Steps
- Add the graham crackers, walnuts, sugar, salt, and flour to a food processor and spin until broken down into a sandy texture.
- Drizzle in the butter while spinning. When ready, the mixture should be able to hold itself together when you squeeze it; if it is still crumbly, spin in a bit more butter.
- Spread into a greased 9-inch springform pan by pressing 50-60% of the graham cracker mixture evenly against the sides.
- Add the remaining crumbs into the pan and press into an even layer on the bottom of the pan.
- Par bake at 350F for 10 minutes.
Cheesecake Filling
| Item | Quantity |
|---|---|
| Cream Cheese— room temperature | 900g (4 block) |
| Goat Cheese— room temperature | 225g (8 oz) |
| Sugar | 240g (1 cup) |
| Salt | 1 tsp |
| Corn Starch | 30g (1/4 cup) |
| Sour Cream | 125g (1/2 cup) |
| Lemon Zest | 1 count |
| Vanilla Extract | 1 tsp |
| Large Eggs | 5 count (250g) |
| Egg Yolks | 2 count (36g) |
Steps
- Mix the cream cheese, goat cheese, sugar, salt, and corn starch using a paddle attachment on medium speed, scraping the sides of the bowl after about 30 seconds.
- Mix for another minute or so until well combined.
- Add in the sour cream, lemon zest, and vanilla, and continue to mix for another minute until combined; scrape the paddle and bowl well.
- With the mixer on medium, add the eggs and egg yolks, 1 at a time, mixing until just combined and scraping the sides halfway through. Be careful not to overmix after the eggs are added.
- Pour the mixture into the fully cooled crust shell.
- Bake at 325F for 60 minutes. The cheesecake should have risen and still be jiggly in the center.
- Turn off the oven and allow to cool in the oven with the door closed for 45 minutes.
- Remove from the oven and allow to come to room temperature.
- Tent with foil and refrigerate for at least 10 hours.
Cherry Topping
| Item | Quantity |
|---|---|
| Frozen Dark Cherries | 350g (12 oz) |
| Salt | a pinch |
| Sugar | 150g (2/3 cup) |
| Lemon | 1 count |
Steps
- Add the frozen dark cherries, salt, sugar, and the zest and juice of the lemon to a saute pan over high heat.
- Bring to a boil and allow the mixture to cook down for 5-6 minutes until syrupy.
- Remove from heat and transfer to a bowl to cool; refrigerate until ready to use.
dessertcheesecakebakedmake-aheadgoat-cheesecomfort-foodlagerstrom