What better way to celebrate one of New York's greatest sporting events than with New York Cheesecake. Our chef Michael McCoy gives you his twist on a classicly good dessert - his White Chocolate New York Cheesecake.
Crust - Simple:
2 Cups of Graham Crackers ground up in food processor until
fairly fine. Melt 1/4 pound of butter and mix. Press into a 10 inch
springform pan. Bake JUST the crust at 350 for 10 minutes. Pull out and
3 pounds cream cheese softened
2 cups sugar
1 cup heavy cream
1/2 cup flour
Pinch of salt
1 Tbl Vanilla extract (get the good stuff)
12 ounces of Ghirardelli White Chocolate (look people, if we are going deep
please use the good stuff here and don't skimp)
Blend cream cheese in mixer until smooth. Add sugar. Add egggggggs one at a
time while mixing. Add heavy cream. Add flour. Add salt. Add vanilla. At
this point drink some wine so you don't pass out from excitement. Relax and
continue. While the mixer is a go'in, add melted chocolate. Pour into crust.
Bake an hour or a little more (when center sets). Remove from oven, and
loosen edges with a knife. Cool completely.