Desserts

My grandma’s birthday is this week and her party is today.  For the event I made New York style cheesecake and a Minnie Mouse cake.  Cheesecake isn’t my favorite dessert, but it is still pretty good.  I often make gooey cheesecake with lots of additions like chocolate or caramel or some other yummy item.  But in terms of plain cheesecake…this recipe is superb!  My photo really does not do it justice….

Ingredients

Crust:

  • 2 cups graham cracker crumbs
  • 5 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 6 tablespoons melted butter

Filling:

  • 24 ounces cream cheese
  • 1 cup sugar
  • 1 tablespoon lemon zest (recommended: Meyer lemon)
  • 1 teaspoon vanilla
  • 5 eggs, separated
  • 1/4 cup heavy cream
  • 2 tablespoons sugar

Topping:

  • 12 ounces creme fraiche
  • 2 tablespoons sugar

Directions

Preheat oven to 350 degrees F

Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan. Bake for 6 minutes. Let cool.

Filling:

In a food processor, cream the cream cheese and the sugar together. Add the zest and vanilla, Blend until smooth. Add 5 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes.

Topping:

Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake. Bake for 5 minutes. Let cool until the topping is set or chill overnight and serve. Best served at room temperature.

I used a mold for Minnie (it was actually a Mickey mold) and had a lot of fun with it!

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