New York Cheesecake

Serve with lemon verbena whipped cream or mixed berry coulis

The cheesecake keeps well covered in the refrigerator for up to 10 days.

Based on: https://www.seriouseats.com/epic-new-york-cheesecake-from-bravetart

Other languages: en · de Servings: 1

Ingredients

200 g graham cracker crumbs 30 g unsalted butter, melted 1 lime 900 g full-fat cream cheese 225 g fresh goat cheese 1 tsp vanilla extract ¼ tsp orange flower or rose water ½ tsp allspice ½ tsp turmeric 400 g sugar 6 large eggs 170 g heavy cream salt

For the crust

200 g graham cracker crumbs 30 g unsalted butter, melted salt

Combine the crumbs, melted butter, and a pinch of salt in the pan and mix with a fork until well combined. Season to taste with additional salt if needed. Press firmly into an even layer across the bottom of the pan with your fingers.

For the cheesecake

1 lime

Zest and juice one lime.

900 g full-fat cream cheese 225 g fresh goat cheese 1 tsp vanilla extract ¼ tsp orange flower or rose water ½ tsp allspice ½ tsp turmeric salt crust lime zest lime juice

Preheat the oven to 230°C. Combine the everything in a bowl. Mix on low until roughly combined, then increase to medium and beat until perfectly smooth with no lumps, about 5 minutes. Pause halfway through to scrape down the bowl and paddle.

400 g sugar

Add sugar all at once, and mix only until well combined. Scrape the bowl and paddle once more.

6 large eggs

Whisk the eggs through a fine-mesh sieve into the bowl. On low, mix until combined. Scrape the bowl and paddle.

170 g heavy cream

Bring the cream to a full boil in a small saucepan. On low, pour in the hot cream in a steady stream and mix for a few seconds more.

Pour the batter into the prepared pan and place on a baking sheet. Bounce a spoon lightly across the surface to dislodge any air bubbles. Bake at 230°C until the surface is puffed and dry to the touch around the edges, about 20 minutes

Turn off the oven, open the door and let it stand ajar for 10 minutes. Close the door and reduce to 120°C. Continue baking until the outer edge feels firm but the innermost 5–6 cm wobbles freely when the pan is shaken, about 35 minutes more. The cheesecake is done when the very centre reads 63°C on a digital thermometer inserted to a depth of 5 cm. Do not overbake - cracking is caused solely by overbaking.

Let cool for 15 minutes, then run a thin knife around the sides to loosen. Cool at room temperature for at least 1 hour, then cover and refrigerate until cold to the core, at least 12 hours. Before then, it will be very fragile and probably break apart when unmolding.