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.
2Measure 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.
3Measure 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.
4Spin all the ingredients in the food processor until they are well broken down into a sandy texture.
5Spin all the ingredients in the food processor until they are well broken down into a sandy texture.
6Spin all the ingredients in the food processor until they are well broken down into a sandy texture.
7Slowly drizzle in 170g of melted butter into the food processor while it is spinning.
8Slowly drizzle in 170g of melted butter into the food processor while it is spinning.
9Slowly drizzle in 170g of melted butter into the food processor while it is spinning.
10Stir and scrape the bottom of the food processor bowl to ensure the butter is evenly combined with the crumbs, then pulse one more time.
11Stir and scrape the bottom of the food processor bowl to ensure the butter is evenly combined with the crumbs, then pulse one more time.
12Stir and scrape the bottom of the food processor bowl to ensure the butter is evenly combined with the crumbs, then pulse one more time.
13Test the crust mixture by squeezing it; if it crumbles, add more butter.
14Test the crust mixture by squeezing it; if it crumbles, add more butter.
15Test the crust mixture by squeezing it; if it crumbles, add more butter.
16Lay a round of parchment paper in a 9-inch springform pan and butter or pan-spray the inside.
17Lay a round of parchment paper in a 9-inch springform pan and butter or pan-spray the inside.
18Lay a round of parchment paper in a 9-inch springform pan and butter or pan-spray the inside.
19Layer in just over half (about 60%) of the graham cracker mixture into the pan.
20Layer in just over half (about 60%) of the graham cracker mixture into the pan.
21Layer in just over half (about 60%) of the graham cracker mixture into the pan.
22Use a flat-bottom glass to push the crumbs into the parchment paper and spread them to the sides of the pan.
23Use a flat-bottom glass to push the crumbs into the parchment paper and spread them to the sides of the pan.
24Use a flat-bottom glass to push the crumbs into the parchment paper and spread them to the sides of the pan.
25Press the crumbs firmly against the side of the pan with the glass, pushing them up to form a tall ring.
26Press the crumbs firmly against the side of the pan with the glass, pushing them up to form a tall ring.
27Press the crumbs firmly against the side of the pan with the glass, pushing them up to form a tall ring.
28Use your thumb to press downwards on the top edge of the crust to compress it further.
29Use your thumb to press downwards on the top edge of the crust to compress it further.
30Use your thumb to press downwards on the top edge of the crust to compress it further.
31Drop 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.
32Drop 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.
33Drop 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.
34Use the glass to press down the bottom crumbs and reinforce the sides of the crust.
35Use the glass to press down the bottom crumbs and reinforce the sides of the crust.
36Use the glass to press down the bottom crumbs and reinforce the sides of the crust.
37Par-bake the crust in a 350F (175C) oven for 10 minutes.
38Par-bake the crust in a 350F (175C) oven for 10 minutes.
39Par-bake the crust in a 350F (175C) oven for 10 minutes.
40Add 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.
41Add 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.
42Add 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.
43Attach the paddle attachment and spin the cheese mixture on medium speed.
44Attach the paddle attachment and spin the cheese mixture on medium speed.
45Attach the paddle attachment and spin the cheese mixture on medium speed.
46After 30 seconds of spinning, scrape down the sides of the bowl thoroughly.
47After 30 seconds of spinning, scrape down the sides of the bowl thoroughly.
48After 30 seconds of spinning, scrape down the sides of the bowl thoroughly.
49Continue spinning for about one more minute until well combined and creamy.
50Continue spinning for about one more minute until well combined and creamy.
51Continue spinning for about one more minute until well combined and creamy.
52Remove the par-baked crust from the oven and allow it to cool.
53Remove the par-baked crust from the oven and allow it to cool.
54Remove the par-baked crust from the oven and allow it to cool.
55Add 125g of sour cream, the zest of one lemon (finely minced), and 5g of vanilla extract to the cheese mixture.
56Add 125g of sour cream, the zest of one lemon (finely minced), and 5g of vanilla extract to the cheese mixture.
57Add 125g of sour cream, the zest of one lemon (finely minced), and 5g of vanilla extract to the cheese mixture.
58Mix for another minute or so until combined.
59Mix for another minute or so until combined.
60Mix for another minute or so until combined.
61Scrape down the paddle and the sides of the bowl again.
62Scrape down the paddle and the sides of the bowl again.
63Scrape down the paddle and the sides of the bowl again.
64Add 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.
65Add 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.
66Add 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.
67Spin for no longer than necessary to fully combine everything after all eggs are added, and scrape down the bowl at least one more time.
68Spin for no longer than necessary to fully combine everything after all eggs are added, and scrape down the bowl at least one more time.
69Spin for no longer than necessary to fully combine everything after all eggs are added, and scrape down the bowl at least one more time.
70Drizzle the finished custard into the fully cooled two-sided crust shell, filling it almost to the top.
71Drizzle the finished custard into the fully cooled two-sided crust shell, filling it almost to the top.
72Drizzle the finished custard into the fully cooled two-sided crust shell, filling it almost to the top.
73Load the cake into the oven to bake at 325F (160C) for one full hour.
74Load the cake into the oven to bake at 325F (160C) for one full hour.
75Load the cake into the oven to bake at 325F (160C) for one full hour.
76After 1 hour, check the cheesecake's doneness by giving it a gentle shake; the middle should be slightly jiggly.
77After 1 hour, check the cheesecake's doneness by giving it a gentle shake; the middle should be slightly jiggly.
78After 1 hour, check the cheesecake's doneness by giving it a gentle shake; the middle should be slightly jiggly.
79Turn off the oven, close the door, and let the cheesecake cool down inside for another 45 minutes.
80Turn off the oven, close the door, and let the cheesecake cool down inside for another 45 minutes.
81Turn off the oven, close the door, and let the cheesecake cool down inside for another 45 minutes.
82Remove the cheesecake from the oven and allow it to cool completely to room temperature.
83Remove the cheesecake from the oven and allow it to cool completely to room temperature.
84Remove the cheesecake from the oven and allow it to cool completely to room temperature.
85Move the cooled cheesecake to the fridge, tented with foil, and chill for at least 10 hours, preferably 24 hours.
86Move the cooled cheesecake to the fridge, tented with foil, and chill for at least 10 hours, preferably 24 hours.
87Move the cooled cheesecake to the fridge, tented with foil, and chill for at least 10 hours, preferably 24 hours.
88Start 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.
89Start 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.
90Start 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.
91Move the pan to the stove over high heat and bring the mixture to a boil.
92Move the pan to the stove over high heat and bring the mixture to a boil.
93Move the pan to the stove over high heat and bring the mixture to a boil.
94Boil 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).
95Boil 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).
96Boil 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).
97Take the cherry topping off the heat and transfer it to a bowl to cool slightly.
98Take the cherry topping off the heat and transfer it to a bowl to cool slightly.
99Take the cherry topping off the heat and transfer it to a bowl to cool slightly.
100Move the cherry topping to the fridge to cool completely for at least 2 hours.
101Move the cherry topping to the fridge to cool completely for at least 2 hours.
102Move the cherry topping to the fridge to cool completely for at least 2 hours.
103To serve, gently release the springform pan and use a cake spatula to carefully loosen any stuck edges.
104To serve, gently release the springform pan and use a cake spatula to carefully loosen any stuck edges.
105To serve, gently release the springform pan and use a cake spatula to carefully loosen any stuck edges.
106Dip a heavy-handled chef's knife into a high-sided container filled with warm water between slices to ensure clean cuts.
107Dip a heavy-handled chef's knife into a high-sided container filled with warm water between slices to ensure clean cuts.
108Dip a heavy-handled chef's knife into a high-sided container filled with warm water between slices to ensure clean cuts.
109Place a slice of cheesecake on a plate and top with some of the stewed tart cherries and their bright lemony fruit sauce.
110Place a slice of cheesecake on a plate and top with some of the stewed tart cherries and their bright lemony fruit sauce.
111Place a slice of cheesecake on a plate and top with some of the stewed tart cherries and their bright lemony fruit sauce.