New York Cherry Cheesecake
Ingredients
Four 8-ounce packages cream cheese, at room temperature
3 tablespoons sugar
Directions
PREP TIME
HRS
MINS
COOKING TIME
HRS
MINS
Serves
Make-Ahead:
Make-Ahead:
The cheesecake can be refrigerated for up to 2 days.
In a food processor, grind the graham crackers into very fine crumbs (you should have 1 1/3 cups). Add the sugar and melted butter and pulse until moistened. Press the crumb mixture evenly onto the bottom and 11/2 inches up the sides of the pan. Bake for about 12 minutes, or until the crust is a shade darker. Cool on a rack, then wrap three layers of wide heavy-duty foil around the outside of the pan.
Clean the food processor bowl, then blend the cream cheese and sugar until smooth, occasionally scraping down the sides of the bowl with a flexible spatula. Add the lemon zest, lemon juice, and vanilla; pulse to combine. Add the eggs and pulse until blended,
Pour the filling into the crust-lined pan. Place the pan in a large roasting pan. Pour in enough hot water to come halfway up the sides of the springform pan. Bake for about 1 hour 15 minutes, or until the filling is set except for the very center when the pan is gently shaken (the cake will become firm when chilled).
Meanwhile, prepare the sour cream topping: In a medium bowl, stir the sour cream and sugar to blend.
Spoon the sour cream mixture onto the hot baked cheesecake and smooth it over the top. Continue baking the cheesecake for about 15 minutes, or until the topping is set. Let the cheesecake cool in the pan on a rack for 1 hour.
Run a sharp paring knife around the edges of the cheesecake to loosen it from the pan sides (leave the sides in place). Cover loosely with plastic wrap and refrigerate for at least 8 hours, or until thoroughly chilled.
In a medium bowl, combine the cherries with the sugar and lemon juice and toss to coat. Let stand at room temperature, tossing occasionally, for about 30 minutes, or until juices form.
Remove the pan sides from the cheesecake. Cut the cake with a large sharp knife (dip the knife in hot water after each cut to moisten it and wipe it clean) and transfer to plates. Spoon the cherry topping over and serve.
In a food processor, grind the biscuits into very fine crumbs (you should have 1 1/3 cups). Add the sugar and melted butter and pulse until moistened. Press the crumb mixture evenly onto the bottom and 4cm up the sides of the pan. Bake for about 12 minutes, or until the crust is a shade darker. Cool on a rack, then wrap three layers of wide heavy-duty foil around the outside of the pan.
Clean the food processor bowl, then blend the cream cheese and sugar until smooth, occasionally scraping down the sides of the bowl with a flexible spatula. Add the lemon zest, lemon juice, and vanilla; pulse to combine. Add the eggs and pulse until blended.
Pour the filling into the crust-lined pan. Place the pan in a large roasting pan. Pour in enough hot water to come halfway up the sides of the springform pan. Bake for about 1 hour 15 minutes, or until the filling is set except for the very centre when the pan is gently shaken (the cake will become firm when chilled).
Meanwhile, prepare the sour cream topping: In a medium bowl, stir the sour cream and sugar to blend.
Spoon the sour cream mixture onto the hot baked cheesecake and smooth it over the top. Continue baking the cheesecake for about 15 minutes, or until the topping is set. Let the cheesecake cool in the pan on a rack for 1 hour.
Run a sharp paring knife around the edges of the cheesecake to loosen it from the pan sides (leave the sides in place). Cover loosely with plastic wrap and refrigerate for at least 8 hours, or until thoroughly chilled.
In a medium bowl, combine the cherries with the sugar and lemon juice and toss to coat. Let stand at room temperature, tossing occasionally, for about 30 minutes, or until juices form.
Remove the pan sides from the cheesecake. Cut the cake with a large sharp knife (dip the knife in hot water after each cut to moisten it and wipe it clean) and transfer to plates. Spoon the cherry topping over and serve.
