Cheesecake with Brandy-Cherry Sauce
MAKES 1 (9-INCH) CHEESECAKE
Cheesecakes taste best at room temperature, but it’s much easier
to slice while it’s cold. When I’m hosting a dinner party, I remove the
cheesecake from the refrigerator, cut my serving slices, and plate. Then I
prepare a pot of coffee or espresso, sometimes both, and put it on the stovetop
to brew (my family and friends prefer percolated coffee, as do I). I then
prepare my after-dinner liqueurs. And when the coffee is finished brewing after
about twenty minutes, the cheesecake has almost come to room temperature. By the
time I bring the coffee, liqueurs, and cheesecake to the table, the cheesecake
is the right temperature.
GRAHAM CRACKER CRUST
- 2 1/4 cups (270 g) graham cracker crumbs
- 1/4 cup
(57 g) superfine sugar
- 1/2 cup (113 g) unsalted butter,
melted
CREAM CHEESE FILLING
- 5 1/4 cups (1.26 kg) cream cheese, softened
- 1 2/3
cups (375 g) superfine sugar
- 3 tablespoons (24 g) all-purpose flour,
sifted
- finely grated zest of 1/2 lemon
- finely grated zest
of 1/2 orange
- 1 teaspoon pure vanilla extract
- 5 large
eggs, at room temperature
- 2 large egg yolks, at room
temperature
BRANDY-CHERRY TOPPING
- 1 1/2 tablespoons (14 g) cornstarch
- 3 tablespoons
(45 ml) water
- 4 2/3 cups frozen or 5 cups fresh sweet cherries,
pitted, divided
- 1/2 cup (120 ml) orange juice
- 1/4 cup (57
g) superfine sugar
- finely grated zest of 1/2 lemon
- splash
of freshly squeezed lemon juice
- finely grated zest of 1/2 orange
- 2 tablespoons (30 ml) brandy
TO MAKE THE GRAHAM CRACKER CRUST
- Position a rack in the center of the oven. Preheat the oven
to 350°F (180°C). Unlatch a 9-inch springform pan, flip the base over so the lip
is on the underside, and cover the base with a sheet of parchment paper, leaving
a 1 1/2-inch overhang. Reassemble the pan. Using a pastry brush, coat the paper
and sides of the pan with softened butter.
- In a medium bowl, stir together the graham cracker crumbs and
sugar. Add the melted butter and stir until the mixture is evenly
moistened.
- Press the crumb mixture onto the bottom and up the sides of
the prepared pan, stopping about 1 inch from the top of the pan.
- Preheat the oven to 500°F (260°C) and chill the pan in the
freezer while you prepare the cream cheese filling.
TO MAKE THE CREAM CHEESE FILLING
- In a stand mixer fitted with the paddle attachment, beat the
cream cheese on medium speed until smooth, about 2 minutes, scraping down the
sides and bottom of the bowl and the paddle, as needed.
- Reduce the speed to low and gradually add the sugar and
flour. Beat until smooth, about 2 minutes (do not overmix).
- Add the lemon zest, orange zest, and vanilla. Beat to just
combine.
- Reduce the speed to low and add the eggs and egg yolks one at
a time, beating to just combine after each addition, about 30 seconds (do not
overmix), scraping the sides and bottom of the bowl after each addition.
TO ASSEMBLE
- Remove the crust from the freezer. Set the pan in the center
of a rimmed baking sheet to catch any drips while the cake bakes.
- Pour the filling through a fine-mesh sieve (to catch any
lumps) into the crust, using an offset spatula to level the filling.
- Bake until puffed, about 12 minutes. Pay close attention—some
ovens will brown the top quicker than others. I place a sheet of parchment over
the top of the springform pan when the cheesecake top has just set, about the
6-minute mark for me.
- Reduce the oven temperature to 200°F (95°C) and continue
baking until the cheesecake is mostly firm but the center still has a slight
jiggle when the pan is gently shaken, about 1 hour.
- Transfer the pan to a wire rack. Run a sharp, thin knife
around the top edge of the cheesecake to loosen it to prevent the surface from
cracking as it cools. Cool completely in the pan on the wire rack away from drafts. A drastic temperature change can
cause the surface of the cheesecake to crack.
- Chill the completely cooled cheesecake in the pan, uncovered
or loosely covered, for at least 6 hours, preferably 24 hours, to allow the
flavors to develop and the cheesecake to set to the perfect consistency, or up
to 2 days.
- Before serving, prepare the brandy-cherry topping.
TO MAKE THE BRANDY-CHERRY TOPPING
- In a small bowl, dissolve the cornstarch in the water.
- In a medium saucepan, stir together 3 3/4 cups (570 g) of the
cherries and the orange juice and sugar. Cook over medium heat, stirring
constantly until the sugar dissolves.
- Add the lemon zest and juice and the orange zest, and bring
to a boil over medium heat, stirring occasionally.
- Pour the cornstarch mixture through a small sieve into the
cherry mixture, stirring to combine well. Cook over medium heat for 2
minutes.
- Reduce the heat to low, add the brandy and remaining
cherries, and simmer for 2 minutes.
- Remove from the heat and transfer the cherry topping to a
heatproof bowl. Allow the topping to cool completely at room temperature, then
cover and refrigerate until cold.
finale TO SERVE
- Remove the cheesecake from the refrigerator. Remove the ring
from the springform pan and carefully pull the sides of the pan straight up off
the cheesecake. Position the cheesecake so that the base is flush with a cake
plate or cake stand. Position the parchment paper (the overhang) at the edge of
the cake plate. Use a large offset spatula to carefully slide the cheesecake off
the pan and parchment onto the cake plate.
- Spoon the cherry topping over the cheesecake. Cut the cold
cheesecake into serving slices using a thin knife dipped in hot water and wiped
clean with a kitchen towel, making sure to dip the knife and wipe it dry after
each cut. Alternate serving suggestion: Cut the cold cheesecake into slices and
spoon cherry topping over each slice. Allow the cheesecake to come to room
temperature before serving.
0 commentaires:
Post a Comment