Food Network and the Cooking Channel are my favorite channels that I watch on TV. They have awesome food recipes and I love cooking them for my family. Cheesecake is always near and dear to my heart and being a New Yorker (although transplanted here in the South) I will choose cheesecake over any other desert if it is offered on the menu. The best cheesecake that I have ever tasted was from Junior’s. Mmmm. Mmmm. Mmmm! Any New Yorker can attest to that fact! Heh heh! So if you are ever visiting in NY and you love cheesecake, be sure to pop on by for a taste of realness!
What you need:
- 1 cup graham cracker crumbs
- 2 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons sugar, plus 1 1/2 cups
- 2 1/2 pounds cream cheese, softened
- 1 lemon, zested
- 1 orange, zested
- 1/2 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 5 eggs
- 2 egg yolks
- 1/2 cup sour cream
- 1 vanilla bean, seeds scraped from inside of pod and reserved
- 1 teaspoon bourbon
- Raspberry Coulis, recipe follows
For the coulis:
- 2 pints fresh raspberries (may substitute blackberries)
- 1/2 cup sugar
- 1 cup water
- 1 teaspoon orange zest
- 2 tablespoons Grand Marnier
- Few drops lemon juice
Lower oven temperature to 350 degrees F.
In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.
Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Serve with raspberry coulis.