Classic New York Style Cheesecake with Graham Cracker Crust

This is a classic, tried and true recipe for New York Style Cheesecake.

Make sure to let it cool for at least six hours or longer.  Cheesecake is always better the next day!

Crust:
1 cup Graham Crackers, crushed
3 tbs sugar
3 tbs butter, melted
1 tsp salt (omit if you use salted butter)

Cheesecake:
24 ounces cream cheese (plain, full fat) at room temperature
3/4 cup sugar
1 tsp vanilla
1 tbs lemon juice
3 large eggs at room temperature

Preheat oven to 325 degrees.  (If using a dark nonstick pan, preheat to 300 degrees).

Crush the graham crackers completely.  I find the easiest way is to put them in my food processor an pulse until the crumbs are uniform size.

In a small bowl, mix together the crumbs, melted butter, sugar, and salt.  Spread the mixture into a 9 inch springform pan. press into the bottom of the pan and about 3/4 inch up the sides.  To make it even thickness, I use a drinking glass to press down on the crumbs.

Bake for 15 minutes.

In the meantime, beat the cream cheese and 3/4 cup sugar in a bowl.  Add the vanilla and lemon juice (I have substituted lemon zest and it is just as good) and beat until well incorporated.  Add eggs, one at a time while mixing.  Be sure to mix well after each egg.Pour the batter over the crust and bake for 1 hour 10 minutes.

Remove from the oven and cool to room temperature on the counter, then cool in the fridge for at least five more hours.  I swear, this cheesecake hits it's peak at 3 days old! Before removing the sides of the pan, go around the edges of the cake with a butter knife or small pastry spatula to prevent sticking.

My favorite way to eat cheesecake is with dark chocolate drizzle.  Sometimes I can be talked into berry preserves (I can my own, but if you on't have any, one cup of unsweetened frozen berries, 2 tbs water, and 1/2 cup sugar on the stovetop until boiling works.  Cool before garnishing).

Another fun variation is to mix 2 tbs Wildtree Very Berry Cheesecake Mix with 1 cup full fat sour cream.  10 minutes before the cheesecake is done, remove fro over spread the sour cream mixture over it, and bake the remaining 10 minutes.  It's a twist on the classic sour cream frosting.

Layered Lemon Cake with Lemon Curd and Lemon Frosting= Lemony Goodness

This cake recipe is amazing.  I am a chocolate lover, so that is usually my first choice when I make a dessert.  However, a lot of my friends and family dislike chocolate, so I am left with my second favorite: lemon.  A year ago I was asked to make a cake for my grandmother's birthday party.  This is what you need to know about her:

1. She is an amazing baker, and can bake any kind of cake (or pie, or cookie, or muffin, or bread), from scratch, and get it perfect every time.
2. She does not keep her opinions to herself.  I knew if I screwed this up, she'd tell me.
3.  She forgets a lot of things, but never seems to forget those embarrassing moments.  If this cake didn't impress everyone, I knew I'd hear about it for a long time.
4.  I love my grandma.  She does a lot for me, so she deserved a kick ass dessert.

I asked my grandma what kind of cake she wanted.  She said, "Well, I'm tired of chocolate, and your grandfather like either lemon or apple."  Unfortunately for me, my grandma make the best apple cake in the world.  Was I going to compete with that?  Hell no.  Luckily, the only citrus dessert she makes is lemon meringue pie, which left a lot of other lemony options for me.

I searched and searched for a recipe, and I couldn't find one that I loved.  I googled, epicuriused, food networked.  I did practice runs on cupcakes.  I read reviews.  I searched and searched.  Nothing.  So, I combined a few family recipes and recipes with okay reviews, added in my own ideas, and this is what I came up with:-)  I hope you enjoy!  (BTW, my grandma and grandpa loved it, and she begged for this recipe... WIN)

The lemon curd and the frosting should be made at least 8 hours in advance of beginning the cakes, because you will need to chill each for a long time.  You will also combine some frosting with the curd, and some curd with the cake batter, etc.  If you add hot curd or to anything it will ruin the texture.

Do not use Meyer Lemons for the curd.  They do not have as much acidity, and can make the curd runny.

The curd and frosting are pretty sweet, as is the cake.  It does not need to be served with ice cream. It is very rich.  It can easily serve 16 people, or more.  The cake can be made a day ahead of time, as long as it is chilled well.

Lemon Curd (Can be made a couple days in advance, because it has to chill for 8 hours)

2 1/3 cups sugar
2 1/2 tsp cornstarch
1 1/8 cup fresh lemon juice (do not use Meyer Lemons)
4 large eggs, chilled
4 large egg yolks
3/4 cup unsalted butter

Combine sugar and cornstarch in a bowl.  Gradually add in the lemon juice.  Be sure to whisk constantly to avoid lumps.  Add eggs and egg yolk, and whisk for a minute, until the lumps are gone.  Heat on medium in a saucepan, stirring constantly.  Add the butter, keep stirring. Heat until boiling, making sure to stir so it doesn't stick or burn.

Pour into a bowl and chill, covered, for at least 8 hours.  If you add the curd to the cake before it is thoroughly chilled, it will run and the cake will fall apart.  The curd will last, so you can make this days in advance.

Cake

1 1/2 cups cake flour
1 to 1 1/4 cup sugar, depending on how sweet you want the cake
2 1/2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
4 large egg yolks
zest of two large lemons
8 egg whites

1/4 cup vegetable or canola oil
1/4 cup fresh squeezed orange juice (do not use store bought orange juice, it can make the cake very sweet)

Preheat oven to 350.

In a large bowl, combine flour, 1/2 cup sugar, salt, and baking powder.  Add egg yolks, oil, orange juice, and zest. Add 3/4 cup lemon curd to the mixture.  Beat mixture until smooth.

In a separate bowl, beat egg whites with cream of tartar until peaks form.  Gradually add in the remaining sugar.  Beat until stiff.

Add the egg white mixture to the yellow mixture in three additions, floding gently between each addition.  Over- stirring could make the flufiness go away, so be careful.

Butter and flour three 9 inch diameter cake pans (with at least 1 1/2 inch sides to avoid spilling over), and line with parchment paper.  Divide batter equally among the three pans.  Bake the cakes for about 25 minutes.  Don't brown the cakes, but make sure when you insert a toothpick, it comes out clean.  Cool the cakes completely before assembling.  They should cool for at least an hour.

Frosting
1/4 cup powdered sugar
2 cups chilled whipping cream
1 tsp vanilla

Beat cream until peaks form, add remaining ingredients and beat until stiff.  Gently fold into 1 1/4 cups chilled lemon curd.  Chill for at least 5 hours (until firm).

Place one cake layer on cake platter.  Spread 2/3 cup curd on it. Add the second cake layer.  Spread 1 cup frosting on it.  Place the third layer on top.  Spread remaining frosting over the top and sides of the cake, completely covering it.  Pipe chilled frosting around the outside edge of the top of the cake, leaving no space in between pipings.  Add sliced lemon wedges in between pipings for decoration.

Pour about 1/2- 1 cup curd on the top of the cake.  The piped frosting will keep it from spilling over the sides.

Apologies for this photo... my brother is being a nerd;-)