New York Cheesecake with Italian Cherries and Vanilla Mousse

By Sprig Originals ✓ · cooked up in Sprig

A dense, tall New York-style cheesecake on a buttery graham crust, baked in a water bath and cooled slowly in the turned-off oven so the top stays smooth and crack-free. Made a day ahead, then finished at the table with dark cherries macerated in sugar and a splash of amaretto, plus a cloud of vanilla bean mousse — the classic Italian-American restaurant plate, done in a home kitchen.

Ingredients

• 1 3/4 cups graham cracker crumbs (about 12 full sheets)
• 3 tbsp granulated sugar
• 1/4 tsp fine sea salt
• 6 tbsp unsalted butter, melted

• 32 oz full-fat cream cheese (four 8-oz blocks), room temperature
• 1 1/3 cups granulated sugar
• 3 tbsp cornstarch
• 1/2 tsp fine sea salt
• 2 tsp vanilla extract
• 2 tsp finely grated lemon zest
• 4 large eggs, room temperature
• 1 large egg yolk, room temperature
• 2/3 cup sour cream, room temperature
• 1/3 cup heavy cream, room temperature

• 1 1/2 lb sweet dark cherries, pitted and halved (or frozen, thawed and drained)
• 1/3 cup granulated sugar
• 1 tbsp fresh lemon juice
• 2 tbsp amaretto or kirsch (optional)
• 1 pinch fine sea salt

• 1 cup cold heavy cream
• 3 oz mascarpone, cold
• 3 tbsp powdered sugar
• 1/2 whole vanilla bean, seeds scraped (or 1 1/2 tsp vanilla bean paste)

Instructions

1. Set a rack in the lower third of the oven and heat to 350°F. Wrap the outside of a 9-inch springform pan with two overlapping layers of heavy-duty foil, pressing it tightly up the sides to seal out water. Butter the inside of the pan and line the bottom with a parchment round.
2. Make the crust: stir the graham crumbs, 3 tbsp sugar, and 1/4 tsp salt together, then pour in the melted butter and mix until the crumbs look like damp sand. Press firmly into the bottom of the pan and about 1 inch up the sides, using the flat bottom of a measuring cup. Bake 10 minutes, until fragrant and just set. Cool on a rack while you make the filling, and reduce the oven to 325°F.
3. Filling: in a stand mixer with the paddle (or a large bowl with a hand mixer) beat the cream cheese on medium-low for 2 minutes, scraping down twice, until completely smooth with no lumps. Whisk the sugar with the cornstarch and 1/2 tsp salt, then add to the cream cheese in three additions, beating on low just until incorporated after each. Beat in the vanilla and lemon zest.
4. Add the eggs one at a time, then the extra yolk, mixing on the lowest speed only until each disappears — about 15 seconds each. Scrape the bowl and paddle well. Mix in the sour cream and heavy cream on low until the batter is glossy and pourable. Do not whip; air bubbles cause cracks and puffing. If you see many bubbles, tap the bowl firmly on the counter a few times.
5. Pour the batter over the cooled crust and smooth the top with an offset spatula. Set the foil-wrapped pan inside a large roasting pan, then pour boiling water into the roasting pan to come 1 to 1 1/2 inches up the sides of the springform.
6. Bake at 325°F for 75 to 90 minutes. The cheesecake is done when the outer 2 inches are set and the center 3-inch circle still wobbles like loose gelatin when you nudge the pan; an instant-read thermometer inserted 1 inch from the center should read 150 to 155°F.
7. Turn the oven off, prop the door open about 2 inches with a wooden spoon, and leave the cheesecake in the water bath for 1 hour. Then lift it out, remove the foil, and cool on a rack at room temperature for 2 hours, until barely warm.
8. Run a thin knife around the inside edge of the pan to release the cake (do not unlatch yet), cover loosely, and refrigerate at least 8 hours and up to 2 days. Overnight is best — the texture firms and the flavor deepens.
9. Macerate the cherries at least 1 hour ahead or the next day: toss the halved cherries with 1/3 cup sugar, the lemon juice, amaretto if using, and a pinch of salt. Let stand at room temperature 1 hour, stirring twice, until a glossy syrup forms. For a thicker sauce, drain the syrup into a small saucepan, simmer 3 to 4 minutes until slightly reduced, then pour it back over the cherries and chill.
10. Just before serving, whip the mousse: beat the cold cream, mascarpone, powdered sugar, and vanilla seeds on medium-high for 1 to 2 minutes, only to soft-medium peaks that hold a lazy swoop. Stop before it looks grainy.
11. Unlatch and remove the springform ring. Slice the cheesecake with a long thin knife dipped in hot water and wiped dry between every cut. Serve each slice with a spoonful of cherries and their syrup and a generous quenelle of vanilla mousse.

Chef's tips

Nutrition (per serving, estimated)

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