- 1 cup graham cracker crumbs
- 2 1/2 tablespoons unsalted butter, softened
- 1 1/2 tablespoons sugar, plus 1 1/2 cups
- 2 1/2 pounds cream cheese, softened
- Zest of 1 lemon
- Zest of 1 orange
- 1/2 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 5 whole eggs
- 2 egg yolks
- 1/2 cup sour cream
- Seeds from 1 vanilla bean pod, reserved
- 1 teaspoon bourbon
- Strawberry Sauce, recipe below
Strawberry Sauce:
- 2 pints fresh strawberries
- 1/2 cup sugar
- 1 cup water
- 1 teaspoon finely grated lemon zest
- 2 tablespoons kirsch or brandy
- Preheat your oven to 375F (190C). Grease the bottom of a 9-inch springform pan. In a bowl, combine the graham cracker crumbs, butter, and 1 1/2 tablespoons sugar until mixed thoroughly. Press this mixture firmly on the pan's bottom and bake until golden, roughly 8 minutes. Let it cool fully, then butter the pan's sides.
- Reduce the oven temperature to 350F (175C).
- In a large mixing bowl, beat cream cheese, 1 1/2 cups sugar, lemon and orange zest, and vanilla extract until light and fluffy. Blend in the flour, then add eggs and yolks one at a time, mixing well each time. Stir in sour cream, vanilla bean seeds, and bourbon until the batter is smooth. Pour into the prepared pan.
- Wrap the springform pan with foil, place it in a roasting pan, and fill the roasting pan with hot water to reach halfway up the sides of the springform pan. Bake for 1 1/2 hours.
- Remove the cheesecake and cool it on a rack completely. Refrigerate overnight before serving. Slice and serve topped with the strawberry sauce.
Strawberry Sauce Preparation:
- Combine strawberries, sugar, water, and lemon zest in a pot. Cook until strawberries soften and the liquid thickens, about 10 minutes. Stir in kirsch or brandy, cooking for an additional minute.
- Take off heat and allow to cool. Spoon generously over the cheesecake when ready to serve.
Recipe courtesy of Emeril Lagasse.
