Classic New York Cheesecake with Graham Cracker Crust

1. Preparing the Pan

Start by lightly greasing your 8- by 4-inch non-reactive aluminum pan. If you’re using a two-piece pan, wrap the bottom with foil to prevent leaks. If you’re using a traditional pan, place a round of parchment paper at the bottom.

2. Making the Graham Cracker Crust

In a bowl, combine the graham cracker crumbs, melted butter, and a pinch of salt. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of your prepared pan to form an even layer. Set aside.

3. Preparing the Cheesecake Filling

Preheat your oven to 450°F (230°C) and position the oven rack in the middle. In a stand mixer fitted with the paddle attachment, blend the cream cheese, goat cheese, lemon juice, vanilla extract, kosher salt, and orange flower water on medium speed. Continue mixing for about 5 minutes until the mixture is perfectly smooth and free of lumps. This step is crucial for achieving that classic creamy texture. Next, add the sugar to the mixture and continue blending until fully incorporated. In a separate bowl, whisk the eggs and then sieve them to ensure a smooth consistency. Gradually add the sieved eggs to the cream cheese mixture, blending thoroughly after each addition. In a small pot, bring the heavy cream to a boil. Gradually mix the hot cream into the batter. This helps to release any air pockets, ensuring a consistent texture.

4. Baking the Cheesecake

Pour the cheesecake batter into the prepared pan, spreading it evenly. Place the pan on a baking sheet to catch any drips. Bake the cheesecake at 450°F (230°C) for about 20 minutes, until it’s puffed and dry around the edges. Next, reduce the oven temperature to 250°F (120°C) and continue baking for approximately 35 minutes. The cheesecake is done when the outer edge is firm but the center remains wobbly, and the internal temperature reaches 145°F (63°C).

5. Cooling and Chilling

Once baked, let the cheesecake cool in the pan for 15 minutes. Run a thin knife or offset spatula around the edge to loosen it from the pan. Allow it to cool further at room temperature for at least one hour. Afterward, refrigerate the cheesecake until fully chilled, which will take at least 12 hours.

6. Unmolding the Cheesecake

For a loose bottom cake pan, simply loosen the sides and remove the outer ring. Transfer the cheesecake to a serving plate. For a traditional cake pan, loosen the sides with a knife, stand the pan in hot water for a few seconds, then invert the cheesecake onto a plate. Re-invert the cheesecake onto another plate so it’s right side up.

7. Serving the Cheesecake

If desired, combine fresh fruit and fruit syrup or jelly in a large bowl, gently folding them together. To slice the cheesecake, use a large chef’s knife dipped in hot water for clean cuts. Optionally, top each slice with the sauced fruit before serving.