Serves 1
Directions
- 1Crush graham crackers finely and add granulated sugar, kosher salt, nutmeg, and melted unsalted butter, then mix thoroughly.
- 2Grease a 9-inch springform pan with oil.
- 3Pour graham cracker crumble into springform pan and press firmly to form a flat, even surface.
- 4Bake at 350 degrees Fahrenheit for 8 minutes, then remove and cool completely.
- 5Beat softened cream cheese with granulated sugar using electric beaters.
- 6Add whole eggs one at a time, blending them in between each, followed by one whole egg yolk.
- 7Add heavy cream, creme fresh, vanilla extract, salt, and cornstarch.
- 8Pour mixture into cooled graham cracker crust.
- 9Wrap the bottom of the springform pan with foil to keep water out.
- 10Place the cheesecake into a roasting dish and pour enough boiling water to come one inch up the springform pan.
- 11Bake at 325 degrees Fahrenheit for 1.5 hours, until set but still slightly jiggly in the center.
- 12Open the oven door and let it cool in the oven, left in the water bath, for 45 minutes or until the water bath is completely cool.
- 13Remove and place on a wire rack to cool, then refrigerate overnight or up to three days before serving.
- 14To make strawberry compote, cut fresh strawberries in half (after removing the green stem).
- 15Toss in a sauce pot with granulated sugar, let sit for 15 minutes, then turn the heat to medium.
- 16Let it boil and reduce for 10 minutes or until syrupy.
- 17Take a third of that compote and blend it in a blender until smooth, then mix that back in with the rest of your compote.
- 18Cut off crust from leftover cheesecake, then cut it into cubes.
- 19Place cubes onto a tray and freeze until solid.
- 20Combine all purpose flour, granulated sugar, baking powder, and salt together till thoroughly combined.
- 21Whisk in milk.
- 22Dunk cubes into your batter and drop them into a small pot of oil heated to 350 degrees Fahrenheit.
- 23Let those fry for 3-4 minutes, flipping occasionally until golden brown
- 24Sprinkle powdered sugar.
Ingredients
- 1.25 cup graham crackers
- 161 grams graham crackers
- 2 tablespoons granulated sugar
- 30 grams granulated sugar
- 1 teaspoon kosher salt
- 2 grams kosher salt
- fresh ground nutmeg
- 0.25 cup melted unsalted butter
- 56 grams melted unsalted butter
- 32 ounce softened cream cheese
- 900 grams softened cream cheese
- 1 cup granulated sugar
- 220 grams granulated sugar
- 4 whole eggs
- 1 egg yolk
- 0.25 cup heavy cream
- 60 milliliters heavy cream
- 0.25 cup creme fresh
- 57 grams creme fresh
- 2 teaspoons vanilla extract
- 7 grams vanilla extract
- pinch salt
- 2 tablespoons cornstarch
- 20 grams cornstarch
- 1 pound fresh strawberries
- 0.5 cup granulated sugar
- 110 grams granulated sugar
- 1.25 cup all purpose flour
- 185 grams all purpose flour
- 0.25 cup granulated sugar
- 55 grams granulated sugar
- 1 teaspoon baking powder
- 5 grams baking powder
- 1 teaspoon salt
- 4 grams salt
- 1 cup whole milk
- 240 milliliters whole milk
- powdered sugar
- oil
Equipment
9-inch springform panOilLarge mixing bowlElectric beatersSauce potBlender
Tips
- Grease the springform pan generously
- Wrap the springform pan with foil
- Use a water bath to prevent cracking
- Let the cheesecake cool completely and then chill overnight
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