New York Style Cheesecake
Ultra-creamy cheesecake with a brown butter graham cracker crust, aged Madagascar vanilla, and Meyer lemon zest. Topped with wild huckleberry compote, 24k gold leaf, and served with champagne sabayon.
11 ingredients
10 steps
Ingredients
- 12 cups graham cracker crumbs
- 26 tbsp brown butter
- 3900g cream cheese (room temperature)
- 41¼ cups sugar
- 53 large eggs + 2 yolks
- 6½ cup sour cream
- 71 tbsp aged Madagascar vanilla paste
- 8Zest of 2 Meyer lemons
- 9Wild huckleberry compote
- 1024k gold leaf
- 11Champagne sabayon
Instructions
- 1Mix graham cracker crumbs with brown butter until combined; press firmly into the base of a 9-inch springform pan.
- 2Bake crust at 350°F for 10 minutes; cool completely.
- 3Beat cream cheese and sugar together until completely smooth with no lumps.
- 4Add eggs and yolks one at a time, mixing gently after each addition.
- 5Stir in sour cream, Madagascar vanilla paste, and Meyer lemon zest.
- 6Pour filling over cooled crust. Wrap pan in foil and place in a water bath.
- 7Bake at 325°F for 75 minutes until just set with a gentle wobble in the center.
- 8Turn off oven and cool cheesecake inside for 1 hour; refrigerate overnight.
- 9Spoon wild huckleberry compote over the top and garnish with 24k gold leaf.
- 10Slice and serve with a pour of champagne sabayon.