New York Cheesecake Adapted from Gourmet Magazine
INGREDIENTS
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Crumb crust
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8 ounces (15 4 3/4 x 2 1/2-inch sheets of graham cracker; yes, I am crazy enough to both count and measure) finely ground graham crackers or cookies such as chocolate or vanilla wafers
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8 tablespoons (1 stick or 4 ounces or 113 grams) unsalted butter, melted
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1/2 cup sugar
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1/4 teaspoon salt
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Very tall cheesecake filling:
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5 (8-ounce) packages cream cheese, softened (Philadelphia is recommended for cheesecakes but if you’ve had success with other brands, feel free to use them again)
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1 3/4 cups sugar
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3 tablespoons all-purpose flour
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1 teaspoon finely grated lemon zest
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1 teaspoon finely grated orange zest
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5 large eggs
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2 large egg yolks
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1/2 teaspoon vanilla
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Cherry topping
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10 ounces sweet or sour cherries, pitted (they’re not in season here so I used frozen; worked just fine)
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2 tablespoons lemon juice
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1/4 cup sugar*
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1 tablespoon cornstarch
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1/2 cup water
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