Ingredients
1 cup graham cracker crumbs
2½ tablespoons unsalted butter, at room temperature
1½ tablespoons sugar, plus 1½ cups
2½ pounds cream cheese, softened
1 lemon, zested
1 orange, zested
½ teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
½ cup sour cream
1 vanilla bean, seeds scraped from inside of pod and reserved
1 teaspoon bourbon
Strawberry Sauce:
2 pints fresh strawberries
½ cup sugar
1 cup water
1 teaspoon finely grated lemon zest
2 tablespoons brandy
Instructions
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 1½ 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 350 degrees F.
In a large mixing bowl with an electric mixer, combine cream cheese,
/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 pan with enough hot water to
come half way up the sides of the pan. Bake for 1½ hours.
Transfer cake to a cooling rack and let cool completely. Refrigerate
cake overnight before serving. Cut into wedges and top with
strawberry sauce.
Strawberry Sauce:
Combine berries, sugar, water and zest and cook until berries are soft
and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy
and cook for 1 minute.
Remove from the heat and let cool. Spoon on top of the cheesecake
and serve
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