Epic New York Cheesecake From BraveTart Recipe
"This modern approach to cheesecake yields amazing height and a rich, creamy consistency...."
INGREDIENTS
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For the Graham Cracker Crust:
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7 ounces graham cracker crumbs, store-bought or homemade, see note (about 1 3/4 cups; 200g)
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1 ounce unsalted butter, melted (about 2 tablespoons; 30g)
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Pinch of salt
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For the Cheesecake:
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32 ounces full-fat cream cheese, such as Philadelphia, brought to about 70°F/21°C (about 4 cups; 905g)
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8 ounces fresh goat cheese (not pre-crumbled), brought to about 70°F/21°C (about 1 cup; 225g)
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1/2 ounce lemon juice, freshly squeezed (about 1 tablespoon; 15g)
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1/2 ounce vanilla extract (about 1 tablespoon; 15g)
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1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
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1/4 teaspoon orange flower water
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14 ounces plain or toasted sugar (about 2 cups; 395g)
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6 large eggs (about 10 1/2 ounces; 300g)
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6 ounces heavy cream (about 3/4 cup; 170g)
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To Serve:
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16 ounces (volume will vary; 455g) fresh fruit, such as pitted and halved cherries, blueberries, sliced peaches, small strawberries, or some assortment thereof, optional
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1 recipe (about 1/2 cup) complementary Fruit Syrup or jelly, for saucing the fruit, optional
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