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Old-Fashioned New York Style Cheesecake
With Raspberry Coulis
Posted By: Jerseygirl Monday, 11 August 2003, at 1 :11 p.m
Posted by:Bev Sat, 12 Jun 2004, at 8:41 a.m.
Bev's Notes:
Chyrel, could you add this one? JG posted it last year. I've tried a few others
but feel this is the best. In fact I've got one in the oven now.
1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar, plus 1 1/2 cups
2 1/2 pounds cream cheese, softened
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
1 vanilla bean, seeds scraped from inside of pod and reserved
1 teaspoon bourbon
Raspberry Coulis, recipe follows
Preheat oven to 375 degrees F. Butter the bottom of a 9-inch springform pan. In
a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons
sugar and mix well. Press onto bottom of springform pan and bake until golden,
about 8 minutes. Set aside to cool. When completely cooled, butter the sides of
the pan.
Lower oven temperature to 350º degrees F.
In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups
sugar, zests, and vanilla and beat until light and creamy. Add the flour, then
the eggs and yolks 1 at a time, mixing well after each addition. Add the sour
cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into
prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the
roasting with enough hot water to come half way up the sides of the pan. Bake
for 1 1/2 hours.
Transfer cake to a cooling rack and let cool completely. Refrigerate cake
overnight before serving. Serve with raspberry coulis.
For the Coulis:
2 pints fresh raspberries (may substitute blackberries)
1/2 cup sugar
1 cup water
1 teaspoon orange zest
2 tablespoons Grand Marnier
Few drops lemon juice
Combine raspberries, sugar, water, and orange zest and cook until berries are
soft and liquid is syrupy, about 10 minutes. Let cool slightly then puree in a
blender. Strain through a fine sieve, transfer to a bowl, and refrigerate,
covered, until completely chilled. Stir in Grand Marnier and lemon juice.
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