Yield: (1) 10” Cheesecake
Graham Cracker Crust Ingredients:
1 cup Graham Cracker Crumbs
1 Tbsp. All Purpose Flour
1 Tbsp. Granulated Sugar
1/2 stick Unsalted Butter, melted
Cheesecake Mixture Ingredients:
3½ lbs. Cream Cheese, room temperature
1¾ cups Granulated Sugar
7 each Large Eggs, whole
1/2 cup + 1½ Tbsp. Heavy Cream
1 each Vanilla Bean, split and scraped
1 Tbsp. Vanilla Extract
1/2 cup + 1 Tbsp. Sour Cream
Optional Topping Ingredients:
Marinated Strawberries Recipe >>
Raspberry Sauce Recipe >>
Graham Cracker Crust Procedure:
Combine first 3 ingredients in mixer using paddle attachment on lowest speed. Add the butter in a steady stream until mixed evenly.
Cheesecake Mixture Procedure:
Line inside ring of a 10” springform pan or ring mold with 5” strip of parchment paper. Press graham cracker crust mix into bottom of pan. Mix cream cheese and sugar until smooth. Whisk eggs, heavy
cream and vanillas together, then add to cream cheese mix, scraping frequently. Add sour cream and blend well until mix is smooth. Pour cheesecake batter over graham cracker crust and bake at 300°F
in water bath for 2 hours or until firm to the touch. Remove from oven, let cool completely, then refrigerate. Once cold, remove ring or springform pan and serve.
Assembly Procedure:
Slice cheesecake and serve with raspberry sauce or marinated strawberries.
Chef's Tips:
In order to firmly pack graham cracker crumbs into pan, use back of a metal measuring cup. So you don’t displace the graham cracker crust, pour filling over the back of a large serving spoon. To prevent water from seeping into pan, wrap base of pan in foil.
Recipe Author: Ritz-Carlton
Original Photograph By: ritzcarlton.com
Photograph Retouched By: Recipe Spy
Hotel/Inn: Ritz-Carlton Hotel
Source: http://www.ritzcarlton.com/NR/rdonlyres/293F5F0C-9A9D-4AEC-8244-44F53FBFC86F/0/Classic_Dessert_Book.pdf