Description
Bobby Flay’s legendary cheesecake brings New York deli-style richness to your dessert table. Creamy layers of tangy cream cheese nestled in a graham cracker crust create a classic slice that promises pure indulgence when you take your first delectable bite.
Ingredients
Scale
Crust:
- 8 whole graham crackers
- 1 cup (240 milliliters) toasted walnuts, divided
- 2 tablespoons light brown sugar
- 5 tablespoons (75 milliliters) unsalted butter, melted
Cheesecake Base:
- 3 packages (8 ounces/226 grams each) cream cheese, room temperature
- 4 large eggs, room temperature
- ¾ cup (150 grams) granulated sugar, divided
- ½ cup (120 milliliters) plus 2 tablespoons light muscovado sugar
- 1 large vanilla bean, seeds scraped
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- ½ cup (120 milliliters) heavy cream
- 1 tablespoon orange zest
Topping and Caramel:
- 2 cups (480 milliliters) apple juice
- 3 Granny Smith apples, peeled and thinly sliced
- 3 Fuji apples, peeled and thinly sliced
- ¼ cup (60 milliliters) apple brandy
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon cold butter
- 1 ½ cups (300 grams) granulated sugar
- ¼ cup (60 milliliters) water
- ¾ cup (180 milliliters) heavy cream
- 3 tablespoons apple brandy
- ½ teaspoon pure vanilla
Instructions
- Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius), positioning the rack in the center to ensure even baking.
- Create the graham cracker foundation by pulverizing graham crackers, whole walnuts, and brown sugar in a food processor until finely textured. Drizzle melted butter while processing to bind the ingredients.
- Transfer the crumbly mixture into a 9-inch (23-centimeter) springform pan, pressing firmly and evenly across the bottom. Bake for 8 to 10 minutes until lightly golden, then remove and allow to cool completely on a wire rack.
- Combine orange zest with 1/4 cup granulated sugar in a food processor, blending until the sugar becomes fragrant and uniformly colored.
- Using a stand mixer, cream the cream cheese until smooth and airy, approximately 3 to 4 minutes on medium speed.
- Gradually incorporate the orange-infused sugar, remaining granulated sugar, and light muscovado sugar into the cream cheese, mixing until the texture becomes light and fluffy.
- Introduce eggs one at a time, gently mixing after each addition. Fold in vanilla seeds, vanilla extract, salt, and heavy cream until just combined, being careful not to overmix.
- Pour the creamy filling into the prepared crust. Wrap the springform pan thoroughly with heavy-duty aluminum foil to prevent water seepage. Place the wrapped pan inside a large roasting pan and fill with hot water halfway up the sides of the cheesecake pan.
- Bake for 55 to 60 minutes, watching for edges that are set but a slightly wobbly center. Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake rest in the warm water bath for 1 hour.
- Remove from the water bath and allow to cool at room temperature for 2 hours. Refrigerate for a minimum of 4 hours or overnight for optimal texture.
- Prepare the apple topping by reducing apple juice, sugar, and vanilla bean until the liquid measures half a cup. Incorporate butter, then add sliced apples and cook until lightly caramelized. Splash in apple brandy and reduce the mixture by half.
- Create the caramel sauce by carefully cooking granulated sugar and water until it turns a rich amber color. Simultaneously warm heavy cream in a separate pan. Slowly whisk the cream into the caramel, adding a pinch of salt. Remove from heat and stir in apple brandy and vanilla extract.
- Garnish the chilled cheesecake with the warm apple mixture, generously drizzle with caramel sauce, and scatter the remaining toasted walnuts on top. Serve additional sauce alongside for guests to add as desired.
Notes
- Master this cheesecake technique for a show-stopping dessert that combines professional skill with home-kitchen creativity.
- Prepare ingredients in advance to streamline the baking process and ensure smooth execution.
- Precision matters when creating the delicate balance between creamy filling and crunchy crust.
- Temperature control is crucial for achieving the perfect silky texture without unsightly cracks.
- Experiment with flavor variations by swapping nuts or adding different liqueur touches to personalize the recipe.
- Prep Time: 50 minutes
- Cook Time: 1 hour 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 525 kcal
- Sugar: 48 g
- Sodium: 150 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg