Sometimes I get a craving I can't ignore. This happened to me a couple of weekends ago, and I couldn't control myself, I needed some cheesecake. After a long time of contemplating whether I could be bothered to go to the store to get all the ingredients, I gave in, knowing that if I didn't I would regret it for years(I may be exaggerating). Lets just say that I really really REALLY made the right choice. I somehow created perfection, and so I have to share it with everyone! I hope you love this as much as I did!
Rose Scented New York Style Cheesecake with a Lychee-Passionfruit Compote and Fresh Raspberries, Adapted from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful, Pg. 172Ingredients
For the crust
9 whole graham crackers or 10 digestive biscuits, broken into pieces
5 tablespoons chilled unsalted butter,
3 tablespoons granulated sugar
For the rose scented cheesecake filling
Five 8-ounce packages cream cheese, at room temperature
1 1/2 cups granulated sugar
4 large eggs
1 large egg yolk
2 tablespoons rosewater
1 1/2 teaspoons vanilla extract
Pinch of salt
2 tablespoons unbleached all-purpose flour
For the topping
1 can Lychees in light syrup, liquid reserved
2 passion fruits
300g raspberries
Directions
Make the crust
1. Preheat the oven to 325°F (163°C).
2. Grind the biscuits or crackers to coarse crumbs in a food processor or with a rolling pin and a resealable plastic bag. Add the butter and sugar and process or stir until the crumb mixture is well blended and begins to stick together.
3. Press the crumb mixture onto the bottom (but not the sides) of a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake the crust until golden and firm to touch, about 25 minutes. Cool the crust in the pan on the rack. Keep the oven at 325°F (163°C).Make the cheesecake filling
4. While the crust bakes, beat the cream cheese in a large bowl with an electric mixer on medium-high speed until fluffy. Gradually add the sugar and beat until blended.
5. Beat in the eggs, one at a time, mixing just until just blended after each addition. Then add the egg yolk, scraping down sides of bowl. Beat in the rosewaer, vanilla, and salt. Sift the flour over the filling and beat on low speed just until blended. Scrape the filling over the cooled crumb crust.
6. Place the foil-wrapped cake pan in a large roasting pan. Place the roasting pan on the oven rack, pulling the rack out slightly. Carefully add enough hot water to the roasting pan to come halfway up the sides of the cake pan. Bake the cheesecake in the water bath, rotating the pan once halfway through, until the center is softly set, about 1 hour and 15 minutes. Remove the roasting pan from the oven.
7. Let the cake pan stand in the water bath for 5 minutes. Remove the cake pan from the water bath and transfer it to a wire rack. Using a sharp, slender knife, work around the sides of the pan to loosen the cake. Cool completely at room temperature. Cover and—here’s the hard part—refrigerate overnight or for up to 2 days prior to slicing.
Make the compote
8. Place all the contents of a can of lychee in a small saucepan. Simmer at a medium-low heat for 5 minutes. Cut the passion fruit open and scrape out the filling into the saucepan. Keep simmering until the mixture has thickened significantly. Place in the fridge until chilled.
9. Once the cheesecake and compote have been chilled, cut the raspberries in half, and place on the cheesecake, cut half down. Spoon the compote on top and spread. Put back in fridge until ready to serve (if you aren't just going to eat it all right away!)Buon appetito!
