Savor a dense New York style cheesecake with a velvety filling and a sweet burst of cherry topping.
Crust Ingredients
- 9 tablespoons unsalted butter (128g)
- 1 1/4 cups all-purpose flour (172g)
- 4.5 tablespoons granulated sugar (63g, equals 4 tablespoons plus 1.5 teaspoons)
- 1/2 teaspoon lemon zest (~half to whole lemon, depending on the size)
- 2 egg yolks, beaten
- 1/4 teaspoon vanilla extract
Filling Ingredients
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 8ounce packages of cream cheese (24 ounces total), room temperature
- 1/2 teaspoon lemon zest (~ half to whole lemon, depending on the size)
- 1/4 teaspoon vanilla extract
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 1/4 cup milk
Topping
I like cherry pie filling from a can. So I often use that for the topping. Sometimes I make the topping from scratch with the following ingredients
- 3/4 cup sugar
- 2 tablespoons cornstarch
- dash of salt
- 4 cups cherries (fresh or frozen unsweetened)
- 1/3 cup water