Serves 1
Directions
- 1Measure 375g of graham crackers (3 8-packs), 110g of toasted walnuts, 40g of sugar, 3g of salt, and 30g of all-purpose flour into a food processor.
- 2Spin all the ingredients in the food processor until they are well broken down into a sandy texture.
- 3Slowly drizzle in 170g of melted butter into the food processor while it is spinning.
- 4Stir and scrape the bottom of the food processor bowl to ensure the butter is evenly combined with the crumbs, then pulse one more time.
- 5Test the crust mixture by squeezing it; if it crumbles, add more butter.
- 6Lay a round of parchment paper in a 9-inch springform pan and butter or pan-spray the inside.
- 7Layer in just over half (about 60%) of the graham cracker mixture into the pan.
- 8Use a flat-bottom glass to push the crumbs into the parchment paper and spread them to the sides of the pan.
- 9Press the crumbs firmly against the side of the pan with the glass, pushing them up to form a tall ring.
- 10Use your thumb to press downwards on the top edge of the crust to compress it further.
- 11Drop the remaining 40% of the crumbs into the pan and spread them evenly from edge to edge with a spoon, aiming for just above half an inch depth.
- 12Use the glass to press down the bottom crumbs and reinforce the sides of the crust.
- 13Par-bake the crust in a 350F (175C) oven for 10 minutes.
- 14Add 900g of room temperature cream cheese, 225g of room temperature goat cheese, 240g of sugar, 5g of salt, and 30g of cornstarch into a stand mixer bowl.
- 15Attach the paddle attachment and spin the cheese mixture on medium speed.
- 16After 30 seconds of spinning, scrape down the sides of the bowl thoroughly.
- 17Continue spinning for about one more minute until well combined and creamy.
- 18Remove the par-baked crust from the oven and allow it to cool.
- 19Add 125g of sour cream, the zest of one lemon (finely minced), and 5g of vanilla extract to the cheese mixture.
- 20Mix for another minute or so until combined.
- 21Scrape down the paddle and the sides of the bowl again.
- 22Add five large eggs and two egg yolks, one at a time, to the mixer while it's spinning on medium speed, allowing each egg to fully incorporate before adding the next.
- 23Spin for no longer than necessary to fully combine everything after all eggs are added, and scrape down the bowl at least one more time.
- 24Drizzle the finished custard into the fully cooled two-sided crust shell, filling it almost to the top.
- 25Load the cake into the oven to bake at 325F (160C) for one full hour.
- 26After 1 hour, check the cheesecake's doneness by giving it a gentle shake; the middle should be slightly jiggly.
- 27Turn off the oven, close the door, and let the cheesecake cool down inside for another 45 minutes.
- 28Remove the cheesecake from the oven and allow it to cool completely to room temperature.
- 29Move the cooled cheesecake to the fridge, tented with foil, and chill for at least 10 hours, preferably 24 hours.
- 30Start the cherry topping by adding 350g of frozen dark cherries, a strong pinch of salt, 150g of sugar, and the zest and juice of one lemon to a 10-inch non-stick pan.
- 31Move the pan to the stove over high heat and bring the mixture to a boil.
- 32Boil hard for 5 to 6 minutes, or until the sugar turns to syrup and reduces to a thick bubbling consistency, with a temperature between 223F and 226F (105C-108C).
- 33Take the cherry topping off the heat and transfer it to a bowl to cool slightly.
- 34Move the cherry topping to the fridge to cool completely for at least 2 hours.
- 35To serve, gently release the springform pan and use a cake spatula to carefully loosen any stuck edges.
- 36Dip a heavy-handled chef's knife into a high-sided container filled with warm water between slices to ensure clean cuts.
- 37Place a slice of cheesecake on a plate and top with some of the stewed tart cherries and their bright lemony fruit sauce.
Ingredients
- 375 g graham crackers
- 110 g walnuts, toasted
- 40 g sugar
- 3 g salt
- 30 g all-purpose flour
- 170 g melted butter
- 900 g room temperature cream cheese
- 225 g room temperature goat cheese
- 240 g sugar
- 5 g salt
- 30 g cornstarch
- 125 g sour cream
- 1 whole zest of a whole lemon
- 5 g vanilla extract
- 5 whole large eggs
- 2 whole egg yolks
- 350 g frozen dark cherries
- 1 pinch salt
- 150 g sugar
- 1 whole lemon, zest and juice
Equipment
food processor9-inch springform panparchment paperflat bottom glassspoonstand mixerpaddle attachmentmicroplaneknife10-inch non-stick panbowlhigh-sided containerwarm waterheavy-handled chef's knifecake spatula
Tips
- Use aggressively room temperature cream cheese for a creamy, lumpless custard.
- Do not overmix/whip the cheesecake filling after adding eggs to prevent cracking.
- Par-bake the crust to prevent it from becoming soggy from the custard moisture.
- Cool the cheesecake slowly in the oven with the door closed after baking to prevent cracking.
- Refrigerate the cheesecake for at least 10-24 hours before serving for best results.
- When making cherry topping, do not cook beyond 5-6 minutes to avoid caramelizing the sugar.
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