Photo credit: Tumblr September 20, 2012
Cheesecake
with Roasted Walnut & Graham Cracker Crust
served with an Apple Cider Caramel drizzle
Ingredients:
Note: Assemble ingredients at least one hour prior to making this cheesecake so
that the dairy & eggs may come to room temperature.
Essential tools for the easiest prep are a food processor or blender and a stand mixer with whisk.
Prep time: about 30 minutes
Bake time: 1 hour
Cool at least 1 hour at room temperature and refrigerate for at least 3 hours before serving.
For the cheesecake:
3- 8 oz. bricks of Philadelphia brand cream cheese
4 large eggs
1/2 cup half & half
1/2 cup heavy cream
1 cup granulated white sugar
2 tsp pure vanilla extract
For the crust:
1 & 1/2 inner wrapped pkg.'s of Nabisco Honey Graham Crackers
1 & 1/2 cups walnut halves
1/2 stick salted butter
1/4 cup (scant) granulated white sugar
Preheat oven to 350 degrees F. You will need a 9" spring-form pan at the ready.
Spread the walnuts on a parchment lined baking sheet and roast for about 7-8 minutes or until slightly dark brown. Let cool.
Melt the butter.
Using a food processor fitted with the steel blade, process the graham crackers, sugar and the roasted walnuts to fine crumbs.
Pour crumbs into the spring-form pan and drizzle the melted butter over the mixture. With a rubber spatula, moisten the crumbs thoroughly with the butter and then tamp firmly across the bottom and a little up the sides with a heavy, flat bottomed glass or similar tool.
Bake for 15 minutes or until golden brown around the edges.
Lower oven temperature to 325 degrees F.
For the cheesecake batter; fit a stand mixer with the work bowl & whisk attachment. Cube the cream cheese bricks and add to bowl along with sugar. Whisk on medium until very smooth, scraping bowl and whisk as necessary to incorporate all of the cream cheese with the sugar thoroughly.
Shut off mixer and add eggs, half & half, heavy cream and vanilla. Whisk on medium speed until super smooth and creamy. Scrape bowl & whisk with spatula as necessary to incorporate all ingredients well.
Let batter sit for about 10 minutes. Check for lumps, re-whisk as necessary.
Pour batter into baked crust and set on a sheet pan. Drop the pan several times from about a 3 inch height onto the pan to settle the batter and release the air bubbles.
Bake for 1 hour or until slightly golden & puffed. It should still be a little jiggly in the middle.
Let cool completely for 1 hour and then slide a thin bladed knife around the ring of the pan before releasing.
Refrigerate for at least 3 hours before serving.
Apple Cider Caramel Sauce
1 cup freshly pressed apple cider (raw if you can find it)
1 cup light brown sugar (firmly packed)
1 stick salted butter
1/2 cup heavy cream
1 tsp pure vanilla extract
2 tblsp Calvados Apple Liqueur (optional)
In a heavy medium saucepan combine the cider and sugar. Boil at medium -high heat until reduced to about half the original volume (about 10 minutes).
Keep heat at medium and add butter, heavy cream, vanilla & apple liqueur.
Turn up heat and bring to a boil, stirring constantly, boil mixture for 3 minutes.
Remove from heat immediately and let cool.
It will thicken as it cools.
Microwave for 30 seconds before drizzling over cheesecake for best consistency.
