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Creamy New York Cheesecake

This recipe, to me, is cheesecake at its finest and it's a frickin knockout. And don't worry, I already made every cheesecake-baking mistake so you won't have to.
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 10 hours
Servings: 12 slices
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Ingredients 

GRAHAM CRACKER CRUST:

  • 375 g graham crackers
  • 110 g walnuts, toasted
  • 40 g sugar
  • 3 g kosher salt
  • 30 g flour
  • 170 g unsalted butter, melted, 1 ½ sticks

CHEESECAKE FILLING:

  • 900 g cream cheese, room temperature
  • 225 g goat cheese, room temp
  • 240 g sugar
  • 5 g kosher salt
  • 30 g corn starch
  • 125 g sour cream
  • zest of 1 lemon
  • 5 g vanilla extract
  • 5 whole large eggs
  • 2 egg yolks

CHERRY TOPPING:

  • 350 g frozen dark cherries, i'm using unsweetened frozen
  • pinch kosher salt
  • 150 g sugar
  • 1 lemon, zest and juice
Metric - US Customary

Instructions 

GRAHAM CRACKER CRUST:

  • Add ingredients except for butter to a food processor and spin until broken down into a sandy texture.
  • Drizzle in butter while spinning. When ready, it should be able to hold itself together when you squeeze it. If it's still crumbly, spin in a bit more butter.
  • Spread into a greased 9" springform pan by pressing 50-60% of the graham cracker mixture evenly against the sides.
  • Add remaining crumbs into the pan and press into an even layer on the bottom of the pan.
  • Par bake at 350°F/175°C for 10 minutes

CHEESECAKE FILLING:

  • Mix cream cheese, goat cheese, sugar, salt, and corn starch using paddle attachment on medium speed, scraping sides of bowl after about 30 seconds. Mix for another minute or so until well combined.
  • Add in sour cream, lemon zest, and vanilla and continue to mix for another minute until combined. Scrape paddle and bowl well.
  • With mixer on medium, add eggs, 1 at a time, mixing until just combined, scraping sides halfway through. Careful not to over mix/whip after the eggs are added.
  • Pour mixture into fully cooled crust shell.
  • Bake at 325°F/160°C for 60 minutes. At this point, the cheesecake should have risen and still be jiggly in the center. Turn off oven and allow to cool in the oven, door closed for 45 minutes.
  • Remove from the oven and allow to come to room temperature.
  • Tent with foil and refrigerate for at least 10 hours.

CHERRY TOPPING:

  • Add cherries, salt, sugar, zest and juice of lemon to a saute pan over high heat.
  • Bring to a boil and allow mixture to cook down for 5-6 minutes until syrupy.
  • When done, temp should be around 225°F/105°C. Remove from heat and transfer to a bowl to cool. Refrigerate until ready to use.
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