Crust - enough for 1 crust
2 cups (280g) graham crackers
120 g butter
2Tbsps sugar
pinch of salt
Cake - batter for 2 cakes
40 oz (1134g) cream cheese
1½ cups white sugar
(OPTIONAL ½ cup cocoa powder)
3 Tbsps. flour
4 tsps. vanilla
1 tsp packed lemon zest
2 tsps. lemon juice
¼ tsp salt
2 egg yolks
6 eggs
½ cup heavy cream
Topping - enough for 1 cake
7-8 oz (130g) chocolate (70%), chopped
3/4 cup (188g) heavy (whipping) cream
2 Tbsps (28gr) butter
Crust
- Melt the butter. Combine the butter with the graham cracker crumbs until you get the texture of wet sand. Firmly press it down into the bottom and up the sides of a spring form pan. It should almost reach the top. I like to use a small measuring cup to pack it in.
- Place the crust in the freezer while you make the cheesecake filling.
Cheesecake
- Preheat the oven to 350°F. Whip the cream cheese in a stand mixer on medium-low speed until softened. Scrape down the sides of the bowl and under the paddle often. The process should take 2-3 minutes.
- Add the sugar and flour and continue to mix on low until blended, scraping down the sides as needed.
- One at a time, add the eggs, followed by the yolks.
- Add the heavy cream, vanilla and lemon zest and mix until combined. Don't over mix the batter.
- Remove the crust from the freezer and pour in the cheesecake filling.
- Bake for 40 minutes to an hour
- Cheesecake is done when a 1⁄2 inch (1.3 cm) ring around the the edge begins to brown and puff up slightly from the pan. The filling should still be pale, rather than golden.
- Place the cheesecake on a wire rack to cool.
- After cooling refrigerate the cheesecake for a minimum of 6 hours. Overnight is best.
Topping
- Put the chopped chocolate in a bowl.
- Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil, then pour the boiling cream over the chocolate and allow to stand for 5 minutes.
- Stir until smooth.
- Spread over the cooled cake and allow to set.
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