NYC Cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, mix together finely crushed graham crackers, granulated sugar, kosher salt, and optional grated nutmeg.

Step 2

Mix in melted unsalted butter until thoroughly combined.

Step 3

Generously grease a 9” springform pan with oil and dump in the graham cracker mixture.

Step 4

Using a flat bottom cup, press the crumble into a firm even surface.

Step 5

Place in a 350F preheated oven and bake for 8 minutes.

Step 6

Remove and let cool completely.

Step 7

In a large mixing bowl, beat together softened cream cheese with granulated sugar.

Step 8

When creamed, blend in the eggs one at a time followed by the egg yolk.

Step 9

Once the egg is fully incorporated, whisk in heavy cream, creme fraiche, vanilla extract, pinch of salt, and cornstarch.

Step 10

Take the leftover cheesecake and remove the crust and cut into 1.5-inch cubes.

Step 11

Place on a tray and freeze until solid.

Step 12

In a medium bowl, add and combine all-purpose flour, sugar, baking powder, and salt. Whisk together.

Step 13

Whisk and stream in whole milk until smooth.

Step 14

Take a frozen cheesecake cube, dunk it into the batter, and drop into a small pot of 350F oil. Fry for 3-4 minutes, flipping occasionally.

Step 15

Drain on a wire rack set in a baking sheet.

Step 16

Serve with a dusting of powdered sugar.

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