New York Cheesecake

 Ingredients

 

Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs (other cookies can be substituted)
• 2 TBS melted butter

Cheesecake:

• 32 ounces cream cheese (room temperature)
• 8 ounces fresh goat cheese
• 1 TBS lemon juice
• 1 TBS vanilla extract
• 1/4 teaspoon salt
• 2 cups plain or toasted sugar (I use brown sugar)
• 4 large eggs
• ¾ cup heavy cream

Directions

Use springform pan with removable bottom

Wrap the bottom piece in foil before assembly, then tear away the excess so the pan sits flat and lightly grease the pan.

Graham Cracker Crust:

Add the graham cracker crumbs, melted butter, and salt to the pan, and stir with a fork until well combined. If needed, season to taste with additional salt. With your fingers, compress into an even layer along the bottom of the pan.

Cheesecake:

Adjust the oven rack to the middle position and preheat to 450°F.

Combine cream cheese, goat cheese, lemon juice, vanilla extract, and salt.

Mix on low until roughly combined, then increase to medium and cream until no lumps of cheese remain, and the mixture is perfectly smooth; about 5 minutes. 

Reduce speed to medium-low, add the sugar all at once, and mix only until well combined.

Mix eggs in separate bowl then add and Resume mixing on low until well combined.

Bring the cream to a full boil. Add hot cream all at once in a steady stream and mix for a few seconds more. This warms the batter, which helps release any air pockets introduced in mixing while reducing the overall bake time.

Pour batter into the prepared pan and place on a baking sheet. Bounce a spoon across the surface to dislodge any air bubbles that may have slipped through. If you don't see any, no need to continue. If you do notice a few rising up, keep bouncing the spoon until they're gone.

Bake at 400 degrees until the cheesecake is puffed and dry to the touch around the edges, about 20 minutes. In most ovens, the cheesecake will also begin to brown, forming golden patches along the surface, deepening its flavor. If needed, rotate the baking sheet to ensure even browning.

(Alternatively, for a denser, paler cheesecake, skip to the next step and bake only at 250°F until done; this may take an hour or more.)

Turn off the oven, open the door, and let it stand ajar 10 minutes.

Close the door and set the oven to 250°F. Continue baking until the outer edge of the cheesecake feels firm, though the innermost ring of cheesecake will wobble quite freely if you shake the pan, about 35 minutes. This wobbly zone should be no more than 3-inches across. The cheesecake will be done when the very center registers 145°F on a digital thermometer inserted to a depth of 2-inches. Testing with a thermometer will not cause the cheesecake to crack; cracking is the result of over-baking and nothing more.  (CHECK AFTER 15 MINUTES)

Let the cheesecake cool for 15 minutes, then run a thin knife or offset spatula around the sides to loosen (this helps the cake settle evenly as it cools). Continue letting it cool at room temperature for at least 1 hour (or up to 4) before covering it to refrigerate until cold to the core, at least 12 hours.

Optional Topping

 If you are not using a topping on your cheesecake use this sour cream topping.

Mix together 1 pint of sour cream, 1 teaspoon vanilla, and 1/2 cup sugar; pour over cheesecake starting from the sides of the pan and working your way to the center.

Return to oven for another 5 minutes. Allow to cool in pan to room temperature.

Unmolding the Cheesecake From a Loose Bottom Cake Pan:

Loosen the sides of the cheesecake from the pan with a thin knife or offset spatula. Place the pan on a large can of tomatoes or a similarly sized object; something tall enough to lift the cheesecake 4-inches from the counter, and wide enough to form a stable base. With both hands on the sides of the pan, pull downward to drop the outer ring away from the bottom. Place the cake onto a flat work surface, loosen it from the bottom of the pan with an offset spatula, and transfer to a large, flat serving plate. Cover with plastic and refrigerate until needed, up to 10 days. 

Unmolding the Cheesecake From a Traditional Cake Pan:

Loosen the sides of the cheesecake from the pan with a thin knife or offset spatula. Stand the cake in a few inches of scalding hot water until the pan feels warm (a roasting pan works well for this). Drape the cake in plastic wrap to protect its surface, then invert onto a large, flat plate, and lift the pan to pull it away. It should slide free without any resistance; if not, continue standing in hot water a few minutes more. After removing the pan, peel the parchment from the crust, and re-invert the cheesecake onto a serving plate. Cover with plastic and refrigerate until needed, up to 10 days.

Variable options

Turtle Cheesecake

Use pecan sandies for crust

Add homemade salted caramel to the batter
Top with melted caramel, toasted pecans and chocolate chips

Raspberry White Chocolate Cheesecake

Crust - Option 1

2 cups oreo cookies finely crushed

1/4 cup melted butter

Bake crust 8-10 minutes

Crust - Option 2
2 cups pecan sandies
1/4 cup melted butter
Bake crust 8-10 minutes

Filling
add 1 1/2 cups white chocolate chips
Melt chips in double boiler
Add 3/4 cup heavy cream
Add mixuter to cream cheese mixture last
For lemon flavor - 
Add 2 TBS lemon juice & 2 TBs lemon zest

Raspberry Swirl

• 12 ounces fresh or frozen raspberries
• 1/3 cup water
• 2 TBS sugar
• 3 teaspoons cornstarch

Combine raspberries, water, sugar, and cornstarch in saucepan over medium heat.
Cook until thickened and boiling (about 5 minutes)
Strain through wire mesh strainer
Pour half of the cheesecake filling into crust.
Dollop half of the raspberry sauce over batter and swirl with a knife.
Add remaining batter and then dollop remaining sauce and swirl.

Topping

• 2 ounces white chocolate (grated or shaved for sprinkling on top)
• 1 1/4 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla

Beat heavy cream, powdered sugar and vanilla until they reach stiff peaks.
Sprinkle cheesecake with white chocolate shaving, then pipe whipped cream around the edges.