| Level: | Advanced |
| Total: | 13 hr 50 min |
| Prep: | 30 min |
| Inactive: | 12 hr |
| Cook: | 1 hr 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 cups graham cracker crumbs
- 5 tablespoons sugar
- 1/4 teaspoon cinnamon
- 6 tablespoons melted butter
- 24 ounces cream cheese
- 1 cup sugar
- 1 tablespoon lemon zest (recommended: Meyer lemon)
- 1 teaspoon vanilla
- 5 eggs, separated
- 1/4 cup heavy cream
- 2 tablespoons sugar
- 12 ounces creme fraiche
- 2 tablespoons sugar
- Cherry Confit, recipe follows
- Serving suggestion: with a dessert wine (recommended: Alsatian Riesling).
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Yield: 6 servings
- Cooking time: 1 hour 20 minutes
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 985 |
| Total Fat | 55 g |
| Saturated Fat | 30 g |
| Carbohydrates | 114 g |
| Dietary Fiber | 2 g |
| Sugar | 103 g |
| Protein | 11 g |
| Cholesterol | 249 mg |
| Sodium | 472 mg |
| Serving Size | 1 of 8 servings |
| Calories | 985 |
| Total Fat | 55 g |
| Saturated Fat | 30 g |
| Carbohydrates | 114 g |
| Dietary Fiber | 2 g |
| Sugar | 103 g |
| Protein | 11 g |
| Cholesterol | 249 mg |
| Sodium | 472 mg |
Reviews
I fixed this cheesecake for my families Christmas Eve dinner dessert. It was absolutely wonderful!! Everyone one raved it!! I have to say it was one of the best cheesecakes I have ever made. The only thing I did that was different was I made a raspberry sauce for the top because no one in my family likes cherries except me. I would highly recommend making this cheesecake!! You will love it!
Made the cheesecake and the confit and both came out good. For those who keep accidentally getting souffle texture, the recipe calls for the egg whites to be soft peaks- not stiff-, if you accidentally do stiff peaks then it will end up souffle like instead of NY cheesecake like.
We love this cheesecake!!
I haven’t tried the recipe yet. I was watching the video so I had the steps clear in my head. The video that Tyler is doing is a totally different recipe than what is posted below it?! Still contemplating trying it. Do I use the recipe he gave in the video or the one written out!?!?! ♀️♀️
Best cheesecake ever
I have been making this recipe for years. All the cheesecake lovers I know make me make this over and over again. Great cheesecake!
Not good. I guess I should have known this was not what I was looking for…whipped egg whites? Not dense like a NY style cheesecake should be. Moving on….
It’s not the same recipe at all as the video.
Also. Not a fan of adding in the egg whites as it called for. It seems too fluffy. I like a more heavy dense cheesecake. Doesn’t seem like the recipe is for the picture or the video.
I made this and I think it had too many eggs. But it was still good.
Made this cheesecake for Christmas dessert. Everyone loved the lightness of this compared to a traditional heavy cheesecake. Although some said the crust was too thick.